Spinach Potato Knish
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
38
Spice
56
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Combing the seltzer and vinegar in a measuring cup
2
For the dough: Put the flour in the bowl of a food processor
3
Pulse as you pour the oil through the feed tube
4
Scrape down the sides of the processor and pulse again
5
Add 1 teaspoon salt and stir to dissolve
6
Pulse as you pour the liquid through the feed tube into the flour mixture, 20 to 30 seconds
7
Turn the dough out onto a floured surface and knead until smooth, about 1 minute
8
Flatten into a disk, wrap in plastic wrap and refrigerate at least 2 hours
9
For the filling: Put the potatoes in a saucepan, cover with water and season the water liberally with salt
10
Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender and a fork inserted in the center goes in without any resistance, 35 to 40 minutes
11
Drain and cool slightly
12
(You can put the potatoes in the freezer for a few minutes to hurry along the cooling process
13
) Meanwhile, place the spinach in a clean dishtowel, wrap tightly and wring out as much liquid as possible
14
Roughly chop the spinach and reserve
15
Heat 3 tablespoons of the oil in a large skillet over medium heat
16
Add the onions, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until browned, about 15 minutes
17
Add the garlic and cook until softened, about 2 minutes
18
Add the spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to combine
19
Turn off the heat and reserve
20
Remove the dough from the refrigerator and let sit at room temperature just until it is pliable, 30 to 45 minutes
21
When the potatoes are cool enough to handle, use the side of a spoon to peel away the skins
22
Transfer the potatoes to a large bowl
23
Add the cream and remaining tablespoon of oil and coarsely mash
24
Add the spinach mixture to the mashed potatoes and gently stir to combine
25
Season to taste with salt and pepper
26
Adjust an oven rack to the middle position
27
Preheat the oven to 375 degrees F
28
Lightly brush a baking sheet with oil
29
To make the knishes: Put the dough on a floured sheet of parchment and dust the top with flour
30
Stretch the dough into a 6-by-8-inch rectangle, then use a rolling pin to roll it into a 12-by-18-inch rectangle
31
Arrange the dough with one of the long sides of the rectangle facing you
32
Put the filling along the length of the dough and shape it into a compact 14-by-2-inch log, leaving a 2-inch border of dough on the side closest to you and on each end
33
Use the parchment paper to help roll the dough around the filling, brushing off the flour as you roll and stretching the dough as needed to make a tight, dough-covered log
34
Pinch the dough closed along the center seam, then carefully turn the roll seam-side down on the parchment
35
Pull on the dough at each end of the log to twist and seal it closed; pinch off the excess dough
36
Using the handle of a wooden spoon, divide the log into 3 even sections, pressing down through the log to seal the segments
37
(The log will resemble three links of sausage
38
) With a sharp knife, cut through the connections and separate the links
39
Pinch the ends to ensure that each seal is secure
40
Cut each of the links in half crosswise to make 6 knishes total
41
Arrange the knishes cut-side up, pressing to flatten each into a disk about 1 1/2-inches thick
42
Arrange the knishes on the prepared baking sheet 2 inches apart
43
Bake 30 minutes; liberally brush the knishes all over with oil and continue baking until golden, 25 to 35 minutes more
44
Serve with mustard