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SPINACH AND FETA STUFFED CHALLAH

Spinach and Feta Stuffed Challah

Prep Time 5 hours
Cook Time 25 minutes
Total Time 5 hours 25 minutes
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Servings

Ingredients

  • 1 ¼ cups lukewarm water
  • 1 ½ tablespoons active dry yeast
  • 1 teaspoon sugar
  • 4 ½-5 cups all-purpose unbleached flour
  • ½ cup + 2 tablespoons sugar
  • ½ tablespoon salt
  • 1 heaping teaspoon dried oregano
  • 1 heaping teaspoon jarred chopped garlic in oil
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 10 ounce package of frozen spinach, thawed and squeezed of excess water
  • 4 ounces feta cheese
  • 1 egg
  • 1 ½ teaspoons fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 egg
  • 1 teaspoon lemon zest
  • 2 tablespoons grated Parmesan cheese
  • Thick sea salt optional
  • 1 egg beaten

Instructions

  • In a small bowl, place yeast, 1 teaspoon sugar, and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top. 
  • In small bowl, mix vegetable oil, oregano, and garlic. Allow to sit for a few minutes while the yeast proofs. 
  • In a large bowl or stand mixer fitted with the whisk attachment, mix together 1 ½ cups flour, salt, and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil-oregano-garlic mixture. Combine thoroughly.
  • Add another 1 cup of flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer. 
  • Add another 1 ½-2 cups of flour, mixing thoroughly, and then remove from bowl and place on a floured surface. Knead remaining ½ cup flour into dough, continuing to knead for 3-4 minutes until smooth and elastic. 
  • Place dough in a greased bowl and cover with damp towel. Allow to rise at least 3 hours. 
  • Combine spinach, feta, 1 egg, lemon juice, and lemon zest in a bowl.
  • Roll out dough into a large rectangle about ¾ inch thick. Spread an even layer of spinach- feta mixture all over the surface of the dough, leaving a small border around the edges. 
  •  9. Roll into a log the long way and pinch the ends. Using a serrated knife, slice into around 12 pieces and place in a greased 9x12 Pyrex or baking dish. Allow to rise again 45–60 minutes. 
  • Beat 1 egg in a small bowl. Brush tops of rolls with egg wash. Sprinkle with 2 tablespoons grated Parmesan, 1 teaspoon lemon zest, and a sprinkle of thick sea salt. 
  •  Preheat oven to 375°F.  Bake for 20-25 minutes, until golden brown on top and middles do not seem mushy. Serve warm.