Ingredients
Yield: one 9x13” pan, 8 servings
- 1 (approx. 20-oz.) large challah, torn into chunks
- 10 oz. frozen chopped spinach, thawed, squeezed of water
- ¼ cup olive oil
- 1 cup chicken stock
- 1 teaspoon poultry seasoning
- Salt and pepper, to taste
Sides
Preparation
Step 1
Preheat the oven to 300F. Place the torn challah on a large sheet pan, spreading it out. Bake until dried and lightly golden, around 15 minutes. Remove from the oven and raise the temperature to 350F.
Step 2
Place the challah into a large bowl; add spinach, oil, stock, and poultry seasoning. Season with salt and pepper, then transfer to a lightly oiled 9x13” pan.
Step 3
Cover the pan with foil and bake for 30 minutes. Remove the foil covering and bake for another 10-15 minutes, until the surface is crisp and golden brown. Serve hot.
