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.
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!