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Shared by Chanie Apfelbaum

Spinach and Challah Stuffing

Yield: one 9x13” pan, 8 servingsTime: 1 ¼ hours

Shared by Chanie Apfelbaum

Spinach and challah stuffing in large serving dish.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Spinach and Challah Stuffing

Yield: one 9x13” pan, 8 servingsTime: 1 ¼ hours

Family Journey

Jerusalem and Eastern Europe
Brooklyn, NY

With a crisp, golden crust and a fluffy, pudding-like interior, this spinach and challah stuffing recipe from Chanie’s mother, Devorah, is a family favorite. Featured in Chanie's bestselling first book, Millennial Kosher, it's the perfect vehicle for soaking up savory pomegranate gravy. Use stale or day old challah for the best results. 

Reprinted with the author’s permission.

Read more about the Sukkot traditions that cookbook author Chanie Apfelbaum grew up with in “Cookbook Author Chanie Apfelbaum Brings a Playful Spirit to Sukkot” and find her recipes for apple, honey and fig salad, Yerushalmi kugel, and a marble bundt cake


  • 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


  • 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.