Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with Gefen Parchment Paper.

Cut the defrosted malawach into one-inch strips and twist them from both ends to create long, twisty shaped straws.

Brush the malawach twists with the egg wash and sprinkle with za’atar. Bake the malawach on the top and middle racks of the oven for 25 minutes, until golden and flaky, switching rack positions halfway through the bake time to ensure even bake and color. Remove when done and let cool.

Meanwhile, make the spinach shakshuka dip. Heat the olive oil in a frying pan over medium heat. Add the minced garlic and paprika to the heat and let saute until fragrant, one minute. Add the harissa, kosher salt and black pepper to the pan and stir to combine.

Add the can of tomatoes to the pan along with the spinach. Cook, stirring, over medium heat, until the mixture is thickened and the spinach has wilted, five to seven minutes.

Remove from the heat, let cool slightly and transfer to a bowl. Swirl the ricotta, cottage cheese or feta into the mixture and top with desired herbs, such as parsley or dill. Serve.