Spinach and Ricotta Challah

Spinach and Ricotta Challah is a delicious twist on the classic braided bread. Filled with a savory mixture of spinach, ricotta cheese, and aromatic herbs, this challah is perfect for serving as part of a festive meal or as a savory snack.

Why Make Spinach and Ricotta Challah

If you’re looking for a unique and flavorful bread recipe, then Spinach and Ricotta Challah is the perfect choice. With its soft and fluffy texture and savory filling, it’s sure to impress your family and friends.

How to Make Spinach and Ricotta Challah

Prepare the Filling:

1. Drain the spinach well, squeezing out any excess liquid. You should have 2 cups of drained spinach, packed.
2. In a medium bowl, combine the spinach with the oregano, thyme, basil, garlic, pine nuts, ricotta, and cornmeal.
3. Season with salt and pepper to taste.

Prepare the Dough:

1. In a small bowl, whisk together the 2 eggs, sugar, oil, salt, and water.
2. In a large bowl, whisk together the all-purpose and wheat flours along with the yeast.
3. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix together until the dough is uniform but still somewhat sticky.
4. Transfer the dough to a lightly floured board and knead until smooth and soft, about 5 minutes.
5. Place the dough in an oiled bowl and cover. Set aside until doubled, about 1 hour.

Assemble the Challah:

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper and remove the filling from the refrigerator.
2. Divide the dough in half, and place each half on a baking sheet.
3. Stretch each half into an oval measuring roughly 16½ inches long by 8 inches wide.
4. Place half of the filling in a strip down the center of each oval, packing it tightly.
5. Cut strips 1½ inches wide down the side of the dough on the diagonal.
6. Fold the top of the dough over the filling, tucking the edges under.
7. Braid the challah: Overlap one strip from each side over the other side and the filling, pinching the tips of the strips down where they land.
8. Brush the loaves with beaten egg, and sprinkle with sesame seeds.

Bake:

1. Bake until the challot are puffed and nicely brown, about 30 minutes.
2. Serve warm or at room temperature.

Serving Suggestions

Spinach and Ricotta Challah is delicious served on its own or as part of a meal. Enjoy it warm with butter, or use it to make sandwiches or toast.

Storage Information

The challot may be prepared up to 1 day in advance, refrigerated, and reheated before serving.

Some Techniques or Tips

• Be sure to drain the spinach well to remove any excess liquid.
• Stretch the dough carefully to avoid tearing.
• Brushing the loaves with beaten egg before baking gives them a shiny, golden crust.

FAQs about Spinach and Ricotta Challah

1. Can I use fresh spinach instead of frozen? Yes, you can use fresh spinach if you prefer. Simply blanch and chop it before adding it to the filling.
2. Can I freeze the baked challah? Yes, you can freeze the baked challah for up to 1 month. Thaw before reheating.
3. Can I omit the pine nuts from the filling? Yes, you can omit the pine nuts if you prefer. The filling will still be delicious without them.

RECIPE

Filling:

• Two 10-ounce packages frozen chopped or leaf spinach, defrosted
• 1½ teaspoons oregano
• ½ teaspoon thyme
• ½ cup chopped fresh basil leaves, from about 20 leaves
• 3 to 4 garlic cloves, pressed
• ⅓ cup pine nuts, toasted in a dry frying pan
• 2 cups ricotta cheese
• ¼ cup cornmeal or flour
• Salt and freshly ground black pepper

1. Drain the spinach well, squeezing out any excess liquid. You should have 2 cups of drained spinach, packed.
2. In a medium bowl, combine the spinach with the oregano, thyme, basil, garlic, pine nuts, ricotta, and cornmeal.
3. Season with a scant ½ teaspoon of salt and ¼ teaspoon of pepper. Taste and adjust the seasoning as desired.
4. Cover and refrigerate the filling until needed.

Challah:

• 2 eggs, plus 1 beaten egg for brushing the loaves, divided
• 2 tablespoons sugar
• ¼ cup oil
• Heaping teaspoon salt
• ¾ cup warm water
• 2 cups (8½ ounces) unbleached all-purpose flour
• ½ cup (2¼ ounces) whole wheat or whole spelt flour
• 2 teaspoons active-dry yeast (or 1¼ teaspoons instant yeast)
• Prepared filling
• Sesame seeds, for garnish

Prepare the Dough:

1. In a small bowl, whisk together the 2 eggs, sugar, oil, salt, and water.
2. In a large bowl, whisk together the all-purpose and wheat flours along with the yeast.
3. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix together with a wooden spoon until the dough is uniform but still somewhat sticky.
4. Transfer the dough to a lightly floured board and knead until it is smooth and soft, and when you poke the dough with your finger, the hole springs back immediately, about 5 minutes.
5. Place the dough in an oiled bowl and cover with a kitchen towel or plastic wrap. Set aside until doubled, about 1 hour.

Assemble the Challah:

6. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper and remove the filling from the refrigerator.
7. Divide the dough in half, and place each half on a baking sheet (if the dough is sticky, flour it lightly).
8. Stretch each half on the diagonal of the baking sheet into an oval measuring roughly 16½ inches long by 8 inches wide. Use your fingers to pat and stretch the dough, or a small rolling pin if desired.
9. Place half of the filling in a strip down the center of each oval, packing the filling tightly so the strip is no more than 2½ inches wide, and leaving a little space at the top and bottom of the dough to fold it over the filling.
10. Use a sharp knife, scissors, or a pizza cutter to cut strips 1½ inches wide down the side of the dough on the diagonal, like a feather.
11. Fold the top of the dough over the top of the filling, tucking the edges under.
12. Braid the challah: Overlap one strip from each side over the other side and the filling, pinching the tips of the strips down where they land. The filling will show through. Before you get to the bottom, fold the bottom of the dough up, and braid the remaining strips over it.
13. Brush the loaves with beaten egg, and sprinkle with sesame seeds.

Bake:

14. Bake until the challot are puffed and nicely brown, about 30 minutes.
15. Serve the challot warm or at room temperature.
16. The challot may be prepared up to 1 day in advance, refrigerated, and reheated before serving.