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Spinach and Ricotta Challah
WHAT ABOUT SECOND BREAKFAST19Ingredients
80Minutes
160Calories
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Ingredients
US|METRIC
20 SERVINGS
- 20 oz. spinach (frozen chopped or leaf, defrosted)
- 1 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1/2 cup fresh basil leaves (chopped, from about 20 leaves)
- 4 garlic cloves (pressed)
- 1/3 cup pine nuts (toasted in a dry frying pan)
- 2 cups ricotta cheese
- 1/4 cup cornmeal (or flour)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 eggs (plus 1 beaten egg for brushing the loaves, divided)
- 2 Tbsp. sugar
- 1/4 cup oil
- 1 tsp. salt
- 3/4 cup warm water
- 2 cups flour (unbleached all-purpose)
- 1/2 cup wheat (whole, or whole spelt flour)
- 2 tsp. dry yeast (active-, I used 1¼ tsp instant yeast)
- sesame seeds (for garnish, optional)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium230mg10% |
| Potassium240mg7% |
| Protein6g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber1g4% |
| Sugars1g |
| Vitamin A60% |
| Vitamin C15% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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