Spinach Potato Knish The poster-child for comfort food! Delicious and flavorful knishes prepared with a mixture of mashed potatoes, spinach and sour cream.
Serving : 24
2 ½ lbs. Yukon gold potatoes
3 tablespoons sour cream
10 oz frozen chopped spinach, thawed and squeezed dry
Kosher salt to taste
2 large eggs
½ cup olive oil
1 cup water
1 tablespoon apple cider vinegar
½ teaspoon kosher salt
4 cups all-purpose flour
Directions for Spinach Potato Knish
First, place the potatoes in a saucepan, cover with cold water and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender.
Than, drain well and place in a bowl ( cool for 5 minutes.) Add the sour cream, mix well, stir in spinach and salt to taste. Set aside while preparing the dough.
Meanwhile beat the eggs (reserve 1 tablespoon of egg for the glaze). Mix the rest with the olive oil, water, apple cider vinegar, and kosher salt. Add the flour gradually, as you knead the dough. Continue to add enough flour to make a smooth dough. Shape into 4 balls and let rest, about 30 minutes.
Roll each ball of dough out as thin as possible into a flat rectangle. Flour well and place between 2 sheets of waxed paper. Let sit for about 15 minutes.
Using your hands carefully stretch each rectangle as thin as possible, about 12 inches long by 4 inches wide. Spread the filling about 1 ½ cups onto approximately one third of the dough, leaving a 1-inch border.
Preheat oven to 350°F/177°C and place the oven rack just below center of the oven.
Roll up the dough like a jelly roll. Using the side of your hand like a knife, divide the roll into 2-inch knishes. Then pinch the open ends shut. Repeat with the remaining balls and dough. Place the knishes, flat side down, on a greased cookie sheet – leaving a 2-inch space between each. You will also have to bake in batches.
Mix the reserved tablespoon of egg with a little water.
Next, brush the tops of the rolls with the egg yolk. Sprinkle with sesame seeds/ optional. Bake for 20-25 minutes until golden brown. Finally, serve and enjoy.
In addition to other varieties of fillings can include sweet potatoes, black beans, or spinach. Knishes also may be round, rectangular, or square.
Photo Credit – gratitudeismine.com