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1
To make the filling:
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2
Drain spinach well, squeezing out any excess liquid.
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3
In a medium bowl, add spinach, oregano, thyme, basil, garlic, pine nuts, ricotta and cornmeal, mix until well blended.
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4
Season with scant half teaspoon of salt and 1/4 teaspoon of freshly ground black pepper to taste.
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5
Cover and chill until ready to use.
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6
To make the challah:
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In small bowl, add 2 eggs, sugar, oil, salt and water, and whisk until well mixed.
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8
In large bowl, add all-purpose, wheat flours, and yeast, whisk until well combined.
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9
Make well in center of dry ingredients, and pour in wet ingredients.
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Stir and mix with wooden spoon until dough forms but still al little sticky.
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11
Transfer dough to lightly floured board and knead until it is smooth and soft, 4 to 6 minutes, and when you poke dough with your finger, hole springs back immediately.
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12
Pur dough in oiled bowl and cover with plastic wrap or damp kitchen towel.
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13
Place in a warm and draft-free place, until double in volume, 50 to 60 minutes.
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Preheat oven to 350F (180C).
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15
Line 2 baking sheets with parchment paper and take filling out of refrigerator.
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16
Half dough into 2 equal portions, and place each half on slightly floured baking sheet.
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17
Stretch each half on diagonal of baking sheet into oval measuring roughly 16 1/2 inches long by 8 inches wide.
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18
Use your fingers to pat and stretch dough, or small rolling pin if needed.
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19
Place half of filling in a strip down center of each oval, packing filling tightly so strip is no more than 2 1/2 inches wide, and leaving a little space at top and bottom of dough to fold it over filling.
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20
Use sharp knife, scissors or pizza cutter to cut strips 2 1/2 inches wide down side of dough on diagonal, like feather.
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Fold top of the dough over top of filling, tucking edges under.
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22
Braid challah:
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Overlap 1 strip from each side over the other side and the filling, pinching tips of strips down where they land.
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24
The filling will show through.
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25
When you get to the bottom, fold bottom of dough over the bottom of filling and tuck edges under.
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26
Brush loaves with beaten egg, and sprinkle with sesame seeds.
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Bake until challot are puffed and nicely brown, 28 to 35 minutes.
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28
Serve challot warm or at room temperature.
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29
Challot can be made 1 day ahead, keep it refrigerate and reheat before serving.
