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Spinach Potato Knishes – Jewish Comfort Food

Spinach Potato Knishes Recipe
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Spinach potato knishes are enclosed in pastry. Here we are pairing mashed potatoes with spinach to make the ultimate Jewish comfort food. Serve this for lunch or as a warm satisfying snack.

Ingredients

Scale

For the Knish Dough:

  • 1 1/2 cups (185g) all-purpose flour (plain flour), and more for dusting
  • 3 tablespoons extra-virgin olive oil, and more for brushing
  • 2 teaspoons vinegar
  • 1/4 cup (60ml) and 2 tablespoons cold seltzer water
  • Kosher salt and freshly ground black pepper

For the Knish Filling:

  • 1 1/2 pounds (680g) peeled russet potatoes
  • Kosher salt and freshly ground black pepper
  • 16 oz (450g) thawed spinach
  • 4 tablespoons olive oil, and more for brushing
  • 2 finely diced medium yellow onions
  • 4 minced garlic cloves
  • 1/4 cup (60ml) warmed heavy cream

Instructions

  1. First make the dough. Put the flour in a food processor and pulse as you pour the oil through the feed tube.
  2. Keep pulsing, scraping down the sides of the bowl.
  3. Put the vinegar and seltzer in a measuring cup then stir in a teaspoon of salt. Pour this through the feed processor feed tube, pulsing, for 25 seconds.
  4. Turn the dough on to a floured board and knead for a minute.
  5. Flatten it into a disk and wrap it in plastic wrap.

    Let the Dough Rest

  6. Refrigerate for 2 hours at least.
  7. Time to make the filling – put the potatoes in a pan and cover with water.
  8. Bring to the boil and add a generous pinch of salt, then simmer for 35 minutes or until fork-tender.
  9. Drain and let them cool a bit (maybe in the freezer if you’re in a rush).
  10. Put the spinach in a clean towel and wring out as much liquid as you can, before roughly chopping it.
  11. Heat 3 tablespoons of the oil in a skillet and sauté the onions with ¼ teaspoon each salt and pepper.
  12. Cook for 15 minutes or until tender.
  13. Add the garlic and cook 2 minutes.
  14. Add the spinach, ½ teaspoon salt and ¼ teaspoon pepper and stir well, then turn off the heat.

    Let the Dough Warm Back Up

  15. Let the dough sit on the counter for 40 minutes or until pliable.
  16. Peel the potatoes then mash them with the cream and remaining 1 tablespoon of oil, then stir in the spinach mixture. Add salt and black pepper to taste.
  17. Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center.
  18. Brush a baking sheet with oil.
  19. Put the dough on floured parchment paper and dust with flour, then stretch into an 8×6-inch (25x20cm) rectangle.
  20. Roll it into an 18×12-inch (46x30cm) rectangle with a rolling pin.

    Add the Spinach Filling

  21. Spread the filling in the dough, allowing a 2-inch (5cm) border along the edges.
  22. Roll the dough, brushing off excess flour as you roll, stretching the dough as needed.
  23. Pinch it closed along the center seam, then turn seam-side down on the parchment paper.
  24. Twist and seal it closed then pinch off any excess.
  25. Divide into 3 parts, pressing down to cut off each one.
  26. It’s going to look like sausage links.
  27. Cut through the separations using a sharp knife, pinching the ends to check the seals are secure.
  28. Now cut them lengthwise to make 6 total.
  29. Arrange the 6 knishes cut-side upward on the baking sheet 2 inches (5cm) apart, pressing each one down to flatten into a 1½-inch ( 3¾cm) thick disk.

    Time to Bake Them

  30. Bake the spinach potato knishes for half an hour, then brush with oil and bake for a further half hour or until golden.

Notes

  • Spinach potato knishes are good served warm with spicy mustard.

Find it online: https://victoriahaneveer.com/spinach-potato-knishes-jewish-comfort-food/