Recipe: Potato and Spinach Knish

These are a total hit, I would absolutely suggest that if you would like to eat bread and potatoes at the same time that you do it in knish form. The dough for these is VERY forgiving and the filling is hearty and homey at the same time so these would be great next to a bowl of soup or a salad to make a full meal.

Potato and Spinach Knish

AuthorMab

Yields1 Serving

Ingredients
Dough
 315 g flour
 5 g baking powder
 4 tsp salt
 1 egg
 110 ml vegetable oil
 5 ml white vinegar
 110 ml water, warm
Filling
 1 onion, minced
 200 g frozen chopped spinach, defrosted and squeezed
 5 potatoes, peeled and diced
 salt and pepper, to taste

Directions
1

Make the dough: In a large bowl (or a stand mixer) and mix all of the dough ingreidents together until it forms a soft dough.

2

Flour a flat surface and take the dough and knead about 10 minutes until it becomes a smooth dough.

3

Cover the dough with plastic wrap and let rise in a bowl for about an hour.

4

Make the filling: In a large skillet, drizzle with olive oil and add chopped onions and saute on medium-low heat. Cook the onions until they brown.

5

In the same pan, add more olive oil and spinach to the onions.

6

In a saucepot, boil potatoes in water until they mashable.

7

Mashed the potatoes and add the onion and spinach to the potatoes.

8

When the dough is ready, divide the dough, then roll it out one half in to a large rectangle.

9

To the rectangle of dough add half of the potato mixture in log form and fold over the dough, seam side down. Seal the ends together and cut log into pieces, pinching the dough on one of the sides and gently forming into a little round knish.

10

Place the knishes on a parchment lined baking sheet, brush with egg wash, and repeat the process with the other half of the dough.

11

Bake at 190°C for 30-35 minutes, until they are lightly golden brown.

Ingredients

Ingredients
Dough
 315 g flour
 5 g baking powder
 4 tsp salt
 1 egg
 110 ml vegetable oil
 5 ml white vinegar
 110 ml water, warm
Filling
 1 onion, minced
 200 g frozen chopped spinach, defrosted and squeezed
 5 potatoes, peeled and diced
 salt and pepper, to taste

Directions

Directions
1

Make the dough: In a large bowl (or a stand mixer) and mix all of the dough ingreidents together until it forms a soft dough.

2

Flour a flat surface and take the dough and knead about 10 minutes until it becomes a smooth dough.

3

Cover the dough with plastic wrap and let rise in a bowl for about an hour.

4

Make the filling: In a large skillet, drizzle with olive oil and add chopped onions and saute on medium-low heat. Cook the onions until they brown.

5

In the same pan, add more olive oil and spinach to the onions.

6

In a saucepot, boil potatoes in water until they mashable.

7

Mashed the potatoes and add the onion and spinach to the potatoes.

8

When the dough is ready, divide the dough, then roll it out one half in to a large rectangle.

9

To the rectangle of dough add half of the potato mixture in log form and fold over the dough, seam side down. Seal the ends together and cut log into pieces, pinching the dough on one of the sides and gently forming into a little round knish.

10

Place the knishes on a parchment lined baking sheet, brush with egg wash, and repeat the process with the other half of the dough.

11

Bake at 190°C for 30-35 minutes, until they are lightly golden brown.

Potato and Spinach Knish

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