What you will need:Challah dough {recipe here}1 6 oz bag of fresh spinach (or can use frozen)FillingSemi-dried or sun-dried tomatoes Topping1 egg
Directions: Sauté spinach with 1 tbsp neutral oil.
Chop or blend spinach.
Prepare challah dough according to directions. When adding the water, first add the spinach to the measuring cup and then add enough water to equal the amount needed. (If using frozen spinach, defrost first)Preheat the oven to 375°F. Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.Gently flatten each log so that it is about 2 inches wide. Place the tomatoes down the center of each log and pinch closed.
Place the challah in a greased loaf pan and let the challah rise 30 minutes.
Once the challah has risen, brush with an egg wash, and sprinkle with flaky salt. Bake for 35-40 minutes, until the top is golden brown and the challah is cooked through.Slice open and look at those pockets of tomatoes inside your green challah!Enjoy!
