Spinach Ricotta Challah

Name: Spinach Ricotta Challah
Total time: 180 min
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

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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