Friday, January 23, 2009

Spinach and Feta Braid

1/4 - 1/2 recipe of Challah dough, risen once
1 lb fresh spinach
1 TBSP extra virgin olive oil
8 oz feta cheese
pine nuts (optional)

1 egg, beaten
poppy seeds (optional)

Saute spinach in olive oil until wilted, then drain well.  On a greased baking sheet, roll Challah dough into a 8" x 18" rectangle about 1/8 inch thick.  Layer feta down the center, then top with spinach and pine nuts (optional).  Using a pizza cutter or sharp knife, cut strips down each side, about 1/2 inch wide.  Starting at one end, crisscross the strips at slight angles so that it looks like a braid.  Tuck the ends under.  Place in a warm spot and let it rise for 40 minutes.  Brush with egg, and sprinkle with poppy seeds (optional).  Bake at 350˚ for about 30 minutes, until nicely browned.

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