Spinach Ricotta Challah - Kosher.com

Ingredients

• Use your favorite challah recipe. The Shavuot Butter dough from my cookbook works very well with this filling (recipe follows). For a large challah, use approximately 2 pounds of dough.
• 2 (10-ounce) packages frozen chopped or leaf spinach, defrosted
• 2 cups ricotta cheese
• 1/4 cup cornmeal or flour
• 1 and 1/2 teaspoons oregano
• 1/2 teaspoon thyme
• 1/2 cup chopped basil leaves, (approximately 20 leaves) + a few leaves for garnish
• 3–4 garlic cloves, pressed
• 1/3 cup pine nuts
• salt
• freshly ground Gefen Black Pepper
• 4 and 3/4 cups very warm water
• 1 and 1/2 cups sugar
• 7 teaspoons granulated yeast
• 6 cups plus 8 – 9 and 1/2 cups all-purpose unbleached white flour
• 2 and 1/2 tablespoons Tuscanini Sea Salt
• 4 large eggs
• 1 cup butter, melted and slightly cooled
• 2 teaspoons vanilla extract