Spinach and Potato Knish with Caramelized Onions
These potato knishes are filled with caramelized onions and sautéed spinach all wrapped in an easy to make tender dough.
Prep Time1 hour hr 20 minutes mins
Cook Time35 minutes mins
Dough Resting1 hour hr
Total Time2 hours hrs 55 minutes mins
Course: Appetizer, Snack
Cuisine: Jewish
Keyword: potato knish, potato knishes, spinach knish
Servings: 16 knishes
Calories: 135kcal
Cost: $10
Toppings
- Sesame seeds for garnish
- Egg wash (egg whisked with water) for brushing onto knishes
Make the Knish Dough
In the bowl of a stand mixer, add the flour and make a well in the center and add the wet ingredients; the egg, oil, vinegar and water. Use a dough hook to mix together until it forms into a cohesive mass. You may need to use a spatula every so often to push down the flour from the sides.
Bring the dough onto a lightly floured surface and knead by hand for about 5-8 minutes until it becomes a smooth and slightly elastic dough.
Cover the knish dough with plastic wrap and allow the dough to rest in a bowl for about an hour, while you make the filling.
Make the Knish Filling
Boil the potatoes until very soft and can easily be pierced with a fork. Drain the potatoes and add to a large bowl and mash.
In a medium skillet, add olive oil and chopped onions and saute until deeply caramelized and soft, about 10-12 minutes.
Add the spinach and saute for another 2-3 minutes until the spinach is just wilted. Add mixture to the potatoes.
Mash the potatoes and spinach mixture together and mix to combine well. Season with salt and pepper and set aside to cool.
Assemble and Bake
Once the dough has been rested, it will feel pretty oily which is ok. Cut the dough in half and roll out the first piece of dough to about a 9 x 13 rectangle.
Add half of the potato mixture onto the dough and form into a long rectangle log. Brush the seam of the dough with water to help it stick.
Fold the dough over twice so the dough wraps around the potato filling and place the log seam side down.
Cut log into 8 pieces, pinching the dough on one of the sides and gently forming into a little round knish.
Place the knishes onto a parchment lined baking sheet and brush with egg wash and sprinkle with sesame seeds.
Bake at 375 degrees Fahrenheit for 30-35 minutes until golden brown.
Make sure the potato sand spinach filling is cooled before adding to the dough.
Knishes can be made ahead of time, cooled and frozen. T0 reheat, place the knishes on a baking sheet and warm in a 350 degree oven until warmed through.
Calories: 135kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 229mg | Potassium: 306mg | Fiber: 2g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg