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Knish
Recipes
Knish
24 servings
2 hours total (Active 40 minutes)

Ingredients

  • 1 (10-oz) package frozen spinach
  • 1 cup (+1 tablespoon) vegetable oil, divided
  • 1 cup warm water
  • 4 large eggs, divided
  • 2 teaspoons white vinegar
  • 2 teaspoons kosher salt, divided
  • 4 cups flour (+more as needed)
  • 2 ½ teaspoons baking powder
  • Parchment paper
  • 2 cups chopped yellow onions
  • 2 tablespoons parsley, divided
  • 3 cups mashed potatoes
  • 1 teaspoon pepper
  • ½ teaspoon paprika

Steps

    1. Thaw and drain spinach. Preheat oven to 375°F. Add to bowl of stand mixer: 1 cup oil, water, 2 eggs, and vinegar; beat with balloon whisk until blended. Combine in separate bowl: 1 teaspoon salt, 4 cups flour, and baking powder until blended. Replace whisk attachment with dough hook on mixer. Add dry ingredients to wet and mix 8–10 minutes, or until dough forms (add additional flour if needed; dough should be tacky and soft).
    2. Divide dough into 3 equal portions. Form each portion into a ball and arrange on baking sheet; cover baking sheet with clean kitchen towel and set aside to rest 1 hour.
    3. Lay 1 sheet parchment paper on work surface; lightly dust with flour. Remove 1 dough ball from baking sheet and roll out onto parchment as thin as possible, in flat rectangle. Lightly dust dough rectangle with flour and top with second sheet of parchment paper. Repeat process with remaining dough balls. Set dough rectangles aside for 15 minutes to rest.
    4. Preheat large nonstick sauté pan on medium-high for 2–3 minutes. Add remaining 1 tablespoon oil; swirl to coat pan. Add onions; sauté 6–8 minutes, stirring occasionally, until onions soften and brown slightly. Chop parsley. Combine in large bowl: onions, mashed potatoes, spinach, 1 egg, remaining 1 teaspoon salt, pepper, and 1 tablespoon parsley until well blended. Divide potato mixture into 3; spread ⅓ potato mixture evenly on each dough rectangle (leave 1-inch border).
    5. Roll up each dough rectangle like a jelly roll; pinch ends of each dough roll closed. Using handle of wooden spoon, mark dough rolls lengthwise into 8 even sections (press down until marked and almost split). Twist and separate each section off (pinch ends to seal if needed). Lightly coat baking sheet(s) with spray; arrange knishes, flat side down, on baking sheet(s) 2-inches apart.
    6. Beat remaining 1 egg with 1 tablespoon water until blended. Brush knishes with egg wash; bake 25–30 minutes until golden brown. Serve knishes warm, sprinkled with paprika and remaining 1 tablespoon parsley.

Amount per 1⁄24 recipe serving: Calories 210, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 35mg, Sodium 320mg, Total Carb 21g, Fiber 1g, Sugars 2g, Protein 4g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%