Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Spinach, Ricotta, Herbs & Pine Nuts Stuffed Challah

StarStarStarStarHalf star

Your rating

Recipe

This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.

 

Yield

10 servings

Prep

25 min

Cook

1 min

Ready

Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
For the filling
20 ounces spinach, frozen
2 packages, thawed and chopped
Camera
1 ¾ teaspoons oregano
dried, or 1 tablespoon freshly chopped
Camera
¾ teaspoon thyme
dried, or 1/2 tablespoon freshly chopped
* Camera
½ cup basil
freshly chopped
* Camera
6 cloves garlic
minced, or crushed
Camera
½ cup pine nuts
toasted
Camera
2 cups ricotta cheese
Camera
4 tablespoons cornmeal
Camera
1 x salt and black pepper
to taste
* Camera
For the challah
2 large eggs
plus 1 beaten egg for brushing the loaves, divided
Camera
2 tablespoons sugar
Camera
4 tablespoons vegetable oil
Camera
1 teaspoon salt
a generous teaspoon
Camera
¾ cup water
warm
Camera
2 cups all-purpose flour
Camera
½ cup whole-wheat flour
or spelt, or barley flour
Camera
2 teaspoons yeast, active dry
Camera
1 x sesame seeds
for garnish
* Camera

Ingredients

Amount Measure Ingredient Features
For the filling:
578 ml/g spinach, frozen
2 packages, thawed and chopped
Camera
8.8 ml oregano
dried, or 1 tablespoon freshly chopped
Camera
3.8 ml thyme
dried, or 1/2 tablespoon freshly chopped
* Camera
118 ml basil
freshly chopped
* Camera
6 cloves garlic
minced, or crushed
Camera
118 ml pine nuts
toasted
Camera
473 ml ricotta cheese
Camera
6E+1 ml cornmeal
Camera
1 x salt and black pepper
to taste
* Camera
For the challah:
2 large eggs
plus 1 beaten egg for brushing the loaves, divided
Camera
3E+1 ml sugar
Camera
6E+1 ml vegetable oil
Camera
5 ml salt
a generous teaspoon
Camera
177 ml water
warm
Camera
473 ml all-purpose flour
Camera
118 ml whole-wheat flour
or spelt, or barley flour
Camera
1E+1 ml yeast, active dry
Camera
1 x sesame seeds
for garnish
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


Cynthia

There are no ingredients on this recipe.

happyzhangbo

Thanks for your comment, just updated the recipe, now it's complete. Enjoy :)

 

 

Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 29844% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 296mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 20g
Vitamin A 57% Vitamin C 4%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe