Spinach Ricotta Babka

Savory, spinach ricotta babka

Preparation Time: 110 minutes.
Serves: 12
Energy: 221 kcal per serving.



- 100 ml.3.5 fl. oz. Water Lukewarm
- 100 ml.3.5 fl. oz. Milk Lukewarm
- 100 gr.3.5 oz. Olive Oil (You can replace it with any other vegetable oil)
- 1 qty. Salt Teaspoon
- 1 qty. Sugar Tablespoon
- 1.5 qty. Active Dry Yeast Dessert Spoon
- 350 gr.12.5 oz. Flour

For The Filling:
- 300 gr.10.5 oz. Spinach
- 2 qty. Olive Oil Tablespoon
- 1 qty. Salt Teaspoon
- 0.5 qty. Black Pepper Teaspoon
- 100 gr.3.5 oz. Ricotta Cheese


1. In a large mixing bowl, mix lukewarm water, 1 tablespoon sugar and yeast. Set aside about 5 minutes to activate the yeast.
2. Add lukewarm milk, oil and egg white (use egg yolk for egg wash). Stir until combined. Add flour step by step and add salt.
3. Knead until you get a soft and smooth dough. Cover it with plastic wrap and set aside in a warm place to rise about 45-60 minutes.
4. Meantime, prepare the filling. Chop spinach and cook with 2 tablespoons oil until all water disappear. Add salt and pepper and set aside to cool down. Add ricotta cheese and mix well.
5. Take the dough onto a lightly floured surface and roll it into a rectangle about 0.5 cm.0.2 in. thick. Spread mixture everywhere and roll the dough up into a tight cylinder. With a sharp knife, cut it in half lengthwise so you have two long pieces. Connect them on top and braid, connect the ends and place it into the baking sheet. Let it rise in a hot place of your kitchen about 20-30 minutes.
6. Meantime, preheat oven to 180 C355 F.
7. Brush babka with an egg wash and bake about 30 minutes until golden.

Footnote: I use ricotta cheese, you can replace it with feta or goat cheese and add any other spices you want. It is a perfect savory snack for afternoon tea or just for a lazy dinner.
Tips: Knead dough well to get a fluffy babka. I use stand mixer and knead dough about 10 minutes on medium speed. If you need extra flour you can add some more to get non sticky, soft and smooth dough.
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