Spinach Potato Knish
I do my best to avoid projects that involve rolling dough, as there are very few recipes that are worth the stress that comes with rolling dough. The exceptions being: sugar cookies, perogies, pies, and knishes. While my new mixer makes the dough more likely to cooperate, my tiny kitchen makes the rolling process more of a challenge than it should be. However the smell that comes from the oven while baking, or the stove when cooking, tends to make up for the issues which is probably why I’m so eager to make the next rolled dough item. For the longiest time knishes were one of those items that I didn’t even want to think about attempting for fear of destroying them. The idea of stuffing dough and then moving the stuffed dough to a baking sheet caused me to picture my puppies scampering off with the unbaked products, leaving nothing for us. Luckily my better half was able to help me out, insuring that all knishes made it into the oven without falling victim to the begging puppies. This recipe is loosely based on one I found in Jewish Home Cooking, which is a great cookbook for people looking to find out more about traditional Jewish fare.
- 2 1/2 cups flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 egg
- 1/3 cup water
- 1 tbsp white wine vinegar
- 3 medium baking potatoes
- 3 cloves garlic, minced
- 1/4 cup half&half
- 1 tbsp butter
- 1 cup spinach leaves, well washed
- salt & pepper to taste
- To make the dough, sift together the flour, salt, and baking powder in a large mixing bowl. In a small bowl, whisk together the egg, water, and vinegar. Add the egg mixture to the dry ingredients and mix well. Turn dough out and knead until smooth. Place back in to the mixing bowl and cover with plastic wrap then refrigerate for at least 1 hour.
- Meanwhile prepare the filling by boiling the potatoes in salt water for 30minutes, or until soft.
- Drain the water from the potatoes, leaving them in the saucepan, then add the garlic, half&half, butter, and spinach leaves. Mash everything together and then season to taste with salt and pepper. Allow potato mixture to cool.
- Once the dough has rested for an hour, divide in to three balls keeping the extra balls in the bowl with the plastic wrap. Roll out the dough into a rectangle, then place the filling along the bottom edge of the knish. Roll the dough over the filling, then bring the last section of dough over the part already wrapped. End result with be: dough, filling, dough, dough in a long snake like formation. Seal the edges, then use your hand to press down the dough between the knishes sealing the dough. Use a knife to separate, then remove to a baking sheet. Continue until all knishes are made.
- Preheat oven to 375 and baking knishes for 35minutes, until lightly golden in color. Enjoy!
I served the knishes with some creamed spinach, but they are also amazing on their own or with some sour cream. I can’t promise I won’t go back to buying knishes at Wegmans during the rest of the year, but this are totally worth the effort during Hanukkah!