Knish

Golden Spinach and Potato Knishes: A Flaky Delight

Welcome to a culinary adventure where tradition meets comfort in the form of delectable Spinach and Potato Knishes. A staple in Jewish cuisine, these pastry parcels are filled with a smooth, savory mix of spinach and potato that will have you hooked at the first bite. Perfect as an appetizer or a snack, knishes are known for their flaky crust and flavorful filling - a harmony of textures that make them irresistible.

For this recipe, choosing fresh or good-quality frozen spinach ensures a vibrant color and rich flavor, while the homemade dough promises a soft yet firm bite. Begin by properly thawing and draining the spinach to remove excess moisture, which can affect the dough's texture. Preparing the dough requires precision; make sure the mixture is tacky but not sticky to achieve that perfect elasticity. Using a stand mixer with a dough hook simplifies this process, transforming your ingredients into a smooth, pliable dough. Let's dive into this journey of flavor and technique!

Ingredients

• 1 (10-oz) package frozen spinach: For a hearty filling.
• 1 cup + 1 tablespoon vegetable oil, divided: Adds moisture and aids in sautéing.
• 1 cup warm water: Helps activate the dough ingredients.
• 4 large eggs, divided: Provides richness and helps bind the dough.
• 2 teaspoons white vinegar: Enhances the dough's flakiness.
• 2 teaspoons kosher salt, divided: Balances flavors.
• 4 cups flour + more as needed: The base of our dough.
• 2 ½ teaspoons baking powder: Gives the dough a slight lift.
• Parchment paper: Assists in rolling and baking the dough.
• 2 cups chopped yellow onions: Sweet and aromatic.
• 2 tablespoons parsley, divided: For a fresh touch.
• 3 cups mashed potatoes: The creamy core of the filling.
• 1 teaspoon pepper: Spices up the filling.
• ½ teaspoon paprika: Adds a hint of warmth.

Step-by-Step Instructions

1. Thaw and thoroughly drain the spinach to remove excess moisture. Preheat your oven to 375°F.
2. In a stand mixer bowl, combine 1 cup vegetable oil, 1 cup warm water, 2 eggs, and 2 teaspoons of vinegar. Use a balloon whisk to blend until smooth.
3. In a separate bowl, mix 1 teaspoon salt with 4 cups of flour and 2 ½ teaspoons of baking powder. Ensure the ingredients are well combined.
4. Replace the mixer’s whisk attachment with a dough hook. Gradually add the dry ingredients to the wet mix, blending for 8-10 minutes until a dough forms. Add more flour if the dough is too sticky, aiming for a tacky but soft texture.
5. Divide the dough into three equal portions, shaping each into a ball. Place them on a baking sheet, cover with a clean towel, and let them rest for one hour.
6. Prepare your work surface with a sheet of parchment paper lightly dusted with flour. Take one dough ball and roll it out as thinly as possible into a rectangle. Top with another sheet of parchment and repeat with the remaining dough balls. Leave the sheets to rest for 15 minutes.
7. Heat a large nonstick sauté pan over medium-high heat for 2-3 minutes. Add the remaining tablespoon of oil and sauté the onions for 6-8 minutes until soft and slightly browned.
8. Chop the parsley. In a large bowl, mix the sautéed onions, mashed potatoes, spinach, 1 egg, remaining salt, pepper, and 1 tablespoon parsley for a well-blended filling.
9. Divide the filling into three portions, spreading one-third onto each dough rectangle while leaving a 1-inch border. Roll up the dough like a jelly roll and pinch the ends to seal.
10. Using the handle of a wooden spoon, score each roll into eight sections, pressing down firmly. Twist and separate each section, pinching the ends to seal.
11. Lightly coat a baking sheet with spray, place the knishes 2 inches apart, and brush with an egg wash made from the remaining egg and 1 tablespoon of water.
12. Bake for 25-30 minutes until golden brown. Serve while warm, sprinkled with paprika and the remaining parsley.

Tips for Troubleshooting if Something Goes Wrong with the Recipe

• Too thick: Gradually add more water to the dough until the desired consistency is achieved without making it sticky.
• Too spicy: Stir in a bit of dairy like sour cream into the filling to mellow the heat.
• Overly soft dough: Incorporate a bit more flour until the dough is firm yet pliable.
• Edges of dough are dry: Lightly brush with water to moisten before sealing the rolls to prevent cracking.

Ideas for Pairing with the Recipe

• Side Dishes: A tangy coleslaw or a cucumber salad with dill can contrast the richness of the knishes beautifully.
• Drinks: Serve with a crisp white wine like Sauvignon Blanc or a refreshing iced herbal tea for non-alcoholic pairing.
• Desserts: Try a light fruit salad or serve the knishes alongside a peach or apricot compote to add sweetness.

The creamy potato and spinach filling pairs perfectly with a variety of side dishes and drinks, whether you're keeping it simple or going gourmet.

How to Store Properly

• For Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• For Freezing: Individually wrap knishes in foil or plastic wrap, placing them in a freezer-safe container. They will keep for up to 2 months. To reheat, bake in a preheated 350°F oven until warmed through.

This recipe is excellent for meal prep; simply freeze any extras and reheat when you're ready for a quick and delicious meal.

FAQs

• Can I use fresh spinach instead of frozen? Yes, use about 2-3 cups of fresh spinach. Cook it down to remove excess moisture before mixing into the filling.
• What if I don’t have a stand mixer? You can knead the dough by hand on a floured surface, though it may take a bit more time and effort.
• Can I make the dough ahead of time? Absolutely, the dough can be made a day in advance and stored in the refrigerator. Just bring it to room temperature before rolling out.
• How do I prevent the knishes from cracking during baking? Ensure that the dough is properly sealed and moisten any dry edges with a bit of water before baking.