WOODWARD RECIPE CLUB 001
BY JAMES BASIRICO, WOODWARD CORNER MARKET
DAIRY AREA LEAD
SKIP TO RECIPE
A STAPLE MEMORIAL DAY DISH
With Memorial Day right around the corner and the weekend weather predicted to be in the '70s and sunny, our team can't stop talking about what dishes they're bringing to their annual backyard barbecues. Conversations in the break room revolve around firing up the grill and what's going on it, the sides of the season, and the desserts the team craves.
Over these conversations in the break room and the market's daily employee huddles, we came across a dish we couldn't stop thinking about... Spanakopita Spinach Pie. As a team, we pride ourselves on being foodies, and we're big lovers of fresh produce at the market. So we couldn't NOT share our Dairy Lead James Basirico's classic Spanakopita Spinach Pie recipe. We want to give a HUGE shoutout to James for being a team player and sharing his incredible recipe, but also for sharing what you made (and letting us devour your dish in the break room). Read more about James and the classic dish below.
MEET THE MAKER WOODWARD’S OWN DAIRY LEAD
Cooking and baking is a daily ritual for our Dairy Lead James. Not only is he fantastic at recreating recipes and putting his spin on signature dishes, but James gets in the zone by creating his meals with loved ones and dances to tunes in his kitchen while doing so.
James says, "cooking is never just standing over a stove." Growing up, both of his parents had a passion for cooking, which led to that passion being passed down to him and his SEVEN brothers and sisters (a few who became culinary artists). When James' parents were experimenting in the kitchen in the earlier years, he was a shadow observing and learning techniques. One of the most meaningful lessons he learned was the food they were making was not utilitarian, but it was meaningful. "I looked forward to creating a warm meal or a beautiful cake. Cooking for someone is a way to say I love you. Taking the time to find or create a recipe, gathering the ingredients, and spending hours in the kitchen is a way of showing love. I'll never take it for granted when someone prepares food for me. It's very intentional, and it sends a very clear message."
We were honored as a team when James spread the love and share his Spanakopita Spinach Pie Recipe and dish with us at the market. We then knew we had to share it with our community too.
TIPS & TRICKS FROM THE MAKER
James jotted down some notes about the ingredients made to create this classic:
The use of fresh spinach in this dish makes it so juicy (not dry at all)
The dill and green onions give it a fresh taste
You can substitute salted butter for olive oil when moistening the phyllo pastry, giving the dish a delicious flavor
Keep the olive oil in the spinach mixture. The combination of different fetas is also what makes this spinach pie unbeatable
The Greek feta gives you that sharp tang and crumbly texture, while the French feta is creamy with a milder flavor
The whole milk ricotta ties everything together and giving you that extra richness. I recommend always use block Feta and crumbling yourself
INGREDIENTS
1 and ½ pound of fresh baby spinach
2 bundles of green onion
1 bunch of fresh dill
1 pack of phyllo dough
15 ounces of whole milk ricotta
1 pound of French feta
1 pound of Greek feta
3 eggs
2 cups of olive oil
1 teaspoon of fresh grated nutmeg
Salt & pepper to taste
You will need a full sheet pan
*We’ve made sure you can find all of these ingredients at the market!
INSTRUCTIONS
THE NIGHT BEFORE:
Bring phyllo dough to room temperature. Thaw in fridge overnight or thaw on counter for a few hours before you make you spanakopita .
DAY OF:
Preheat oven to 450 degrees
Wash green onions and dill, then dry
Finely chop dill and chop green onions and set aside
Roughly chop your spinach
In a large mixing bowl combine very well spinach, dill, green onion, ricotta and crumbled feta
Add ½ teaspoon of salt and teaspoon of pepper and grate fresh nutmeg
Taste and adjust your seasonings to your preference. This will all depend on the saltiness of the fetas you use.
Beat eggs and add to mixture
Rub oil on your sheet pan
Place 3 whole sheets covering the bottom of your pan and drizzle with olive oil
Now using 3 sheets at a time place all around the border of your pan with half of the phyllo sheets hanging off the pan and continually drizzling olive oil on the sheets as you place them around your pan
Pour and spread mixture evening in pan
Fold the sheets that are hanging off the pan onto the top of the spinach pie. Drizzle with oil
Using 2 sheets at a time place over the top and tucking slightly under the pie all around the borders. Lightly drizzle with the top with olive oil
Crumble the leftover sheets of phyllo on the top your spinach pie and drizzle with olive oil. This will all create a beautiful flaky crust
Take a knife and and cut all the way through making 12 equal slices
Place in oven and reduce temperature 350 degrees. Bake for 1 hour
Rest for half hour and serve
Next time you're at the market, and you find this familiar face, make sure to say hello! Tune into our "Woodward Recipe Club" blog series to see more recipes from our talented team members at the market. Have a recipe you'd like to share with the community? Drop us a line in our contact form. Have a happy Memorial Day weekend and enjoy that backyard barbecue!