Spinach, Ricotta, Herbs & Pine Nuts Stuffed Challah

Directions

To make the filling:

Drain spinach well, squeezing out any excess liquid.

In a medium bowl, add spinach, oregano, thyme, basil, garlic, pine nuts, ricotta and cornmeal, mix until well blended.

Season with scant half teaspoon of salt and ¼ teaspoon of freshly ground black pepper to taste.

Cover and chill until ready to use.

To make the challah:

In small bowl, add 2 eggs, sugar, oil, salt and water, and whisk until well mixed.

In large bowl, add all-purpose, wheat flours, and yeast, whisk until well combined.

Make well in center of dry ingredients, and pour in wet ingredients.

Stir and mix with wooden spoon until dough forms but still al little sticky.

Transfer dough to lightly floured board and knead until it is smooth and soft, 4 to 6 minutes, and when you poke dough with your finger, hole springs back immediately.

Pur dough in oiled bowl and cover with plastic wrap or damp kitchen towel. Place in a warm and draft-free place, until double in volume, 50 to 60 minutes.

Preheat oven to 350℉ (180℃).

Line 2 baking sheets with parchment paper and take filling out of refrigerator.

Half dough into 2 equal portions, and place each half on slightly floured baking sheet.

Stretch each half on diagonal of baking sheet into oval measuring roughly 16½ inches long by 8 inches wide.

Use your fingers to pat and stretch dough, or small rolling pin if needed.

Place half of filling in a strip down center of each oval, packing filling tightly so strip is no more than 2½ inches wide, and leaving a little space at top and bottom of dough to fold it over filling.

Use sharp knife, scissors or pizza cutter to cut strips 2½ inches wide down side of dough on diagonal, like feather.

Fold top of the dough over top of filling, tucking edges under.

Braid challah:

Overlap 1 strip from each side over the other side and the filling, pinching tips of strips down where they land. The filling will show through.

When you get to the bottom, fold bottom of dough over the bottom of filling and tuck edges under.

Brush loaves with beaten egg, and sprinkle with sesame seeds.

Bake until challot are puffed and nicely brown, 28 to 35 minutes.

Serve challot warm or at room temperature.

Challot can be made 1 day ahead, keep it refrigerate and reheat before serving.