Spinach Potato Knish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MINI SPINACH POTATO KNISH APPETIZER RECIPE



Mini Spinach Potato Knish Appetizer Recipe image

Baked Mini Spinach Potato Knishes are great little appetizers and the dough can be made ahead

Provided by Lisa

Categories     Appetizer

Time 1h20m

Number Of Ingredients 11

2 pounds Idaho® russet potatoes, peeled and quartered (4 medium)
2 tablespoons cooking oil, such as canola
2 tablespoons butter or schmaltz (chicken fat)
3 medium yellow onions, peeled and diced (1 1/2 pounds)
2 large eggs
1/3 cup matzo meal or all purpose flour
5 ounces spinach leaves, slivered or roughly chopped
Salt and Pepper
Garnish:
1/2 cup sour cream
1/4 cup finely minced red onion, optional

Steps:

  • Preheat oven to 375ºF and set oven racks in the top and bottom of the oven.
  • Place potatoes and 2 teaspoons salt in a pot and cover with cold water by an inch. Bring to a boil, then gently boil for 20 minutes or until potatoes are tender. Drain, mash well, and set aside to cool.
  • Heat oil and butter (or schmaltz) over medium heat in a large skillet. Cook onions, stirring occasionally, for 20 minutes, until golden brown. Scrape onions into the bowl of a food processor. (Don't clean the skillet - you'll use it for the spinach.) Add eggs, 1 teaspoon salt, 1/4 teaspoon pepper to the onions and pulse several times until the onions are finely chopped. Scrape the onion-egg mixture into the bowl with the potatoes. Add matzoh meal. Mix thoroughly.
  • Add the chopped spinach to the skillet and sauté over medium heat, stirring constantly, until wilted (a minute or two) Add to the potato mixture and stir through. The dough is now ready to make into knishes or, if you're prepping these ahead, see notes below.
  • Spray or lightly oil two baking sheet pans. Scoop up a heaping tablespoon of potato mixture, roll it into a ping-pong sized ball, place it on the prepared pan. Repeat until you've used up all the potato mixture. You should get about 50 pieces. Push your thumb down on the center of each ball to flatten it slightly and make a depression - similar to how you'd make thumbprint cookies.
  • Bake knishes for 30 minutes in the top and bottom of the oven, switching the position of the trays half way through. Turn the oven up to broil and let the top tray brown for 2-3 minutes. Remove it and set the other tray on the top shelf and let it brown for 2-3 minutes.
  • Set knishes out on a platter or serving tray. Dollop a little sour cream in the center of each knish and serve.

Nutrition Facts : ServingSize 1 knish, Calories 40 calories, Sugar 0.8 g, Sodium 27.2 mg, Fat 1.4 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 5.6 g, Fiber 1.4 g, Protein 1.8 g, Cholesterol 8.7 mg

KNISHES



Knishes image

These small potato stuffed turnovers will have mouths watering before they're even out of the oven! My great grandmother brought this recipe all the way from Russia and it has been passed down 4 generations. The recipe is Jewish as was my great grandmother. She made them for Hanukkah, but being Christian we make them for Christmas dinner! Time consuming but SO worth it!

Provided by Tee Lopez

Categories     Side Dish     Potato Side Dish Recipes

Time 1h45m

Yield 48

Number Of Ingredients 9

5 pounds baking potatoes, peeled and cubed
½ cup vegetable oil
2 large onions, chopped
salt and pepper to taste
2 eggs
½ cup vegetable oil
1 cup warm water
1 teaspoon salt
5 cups all-purpose flour, or as needed

Steps:

  • Place potatoes into a pot with enough water to cover them. Bring to a boil, and cook for 5 to 10 minutes, or until tender. Drain and set aside if onions are not yet ready.
  • While the potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Mix the onions and their oil into the potatoes, and mash until smooth. Season with salt and pepper, and set aside while you make the dough.
  • In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until the dough is stiff enough to remove from the bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Cut off a piece of dough about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along one of the long sides. Roll the dough around the filling towards the exposed strip, and gently press to seal. If you've done this step correctly, the dough will be shaped like a snake filled with potato filling. Repeat the process with remaining dough and filling.
  • Place the potato filled rolls onto the prepared cookie sheet, and cut into 1 inch pieces using a pizza cutter.
  • Bake for 30 to 45 minutes in the preheated oven, until nicely browned.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 18.8 g, Cholesterol 7.8 mg, Fat 4.9 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 54.6 mg, Sugar 0.8 g

SPINACH POTATO KNISHES - JEWISH COMFORT FOOD



Spinach Potato Knishes - Jewish Comfort Food image

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.

Provided by Victoria Haneveer

Categories     Snack

Time 1h55m

Yield 6

Number Of Ingredients 12

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
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

Steps:

  • First make the dough. Put the flour in a food processor and pulse as you pour the oil through the feed tube.
  • Keep pulsing, scraping down the sides of the bowl.
  • 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.
  • Turn the dough on to a floured board and knead for a minute.
  • Flatten it into a disk and wrap it in plastic wrap. Let the Dough Rest
  • Refrigerate for 2 hours at least.
  • Time to make the filling - put the potatoes in a pan and cover with water.
  • Bring to the boil and add a generous pinch of salt, then simmer for 35 minutes or until fork-tender.
  • Drain and let them cool a bit (maybe in the freezer if you're in a rush).
  • Put the spinach in a clean towel and wring out as much liquid as you can, before roughly chopping it.
  • Heat 3 tablespoons of the oil in a skillet and sauté the onions with ¼ teaspoon each salt and pepper.
  • Cook for 15 minutes or until tender.
  • Add the garlic and cook 2 minutes.
  • Add the spinach, ½ teaspoon salt and ¼ teaspoon pepper and stir well, then turn off the heat. Let the Dough Warm Back Up
  • Let the dough sit on the counter for 40 minutes or until pliable.
  • 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.
  • Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center.
  • Brush a baking sheet with oil.
  • Put the dough on floured parchment paper and dust with flour, then stretch into an 8×6-inch (25x20cm) rectangle.
  • Roll it into an 18×12-inch (46x30cm) rectangle with a rolling pin. Add the Spinach Filling
  • Spread the filling in the dough, allowing a 2-inch (5cm) border along the edges.
  • Roll the dough, brushing off excess flour as you roll, stretching the dough as needed.
  • Pinch it closed along the center seam, then turn seam-side down on the parchment paper.
  • Twist and seal it closed then pinch off any excess.
  • Divide into 3 parts, pressing down to cut off each one.
  • It's going to look like sausage links.
  • Cut through the separations using a sharp knife, pinching the ends to check the seals are secure.
  • Now cut them lengthwise to make 6 total.
  • 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
  • Bake the spinach potato knishes for half an hour, then brush with oil and bake for a further half hour or until golden.

JEWISH POTATO KNISH



Jewish Potato Knish image

A Jewish potato knish is baked dumpling similar to an empanada, a British pasty, and a Russian pirozhki. It is stuffed with a savory potato filling.

Provided by Barbara Rolek

Categories     Appetizer     Lunch     Side Dish

Time 3h40m

Yield 25

Number Of Ingredients 20

For the Knish Dough:
8 ounces (2 sticks) unsalted butter, softened
8 ounces (1 brick) cream cheese, softened
1/2 cup sour cream
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
For the Potato Filling:
3 large potatoes (about 1 3/4 pounds), peeled, cut into 1-inch chunks, boiled in well-salted water, cooled and passed through a ricer)
1 medium onion (about 1 pound), chopped and sautéed
1 large egg, beaten
1/8 cup pre-made instant mashed potatoes (prepared according to package directions)
1 teaspoon kosher salt, more to taste
Optional: 1/2 teaspoon ascorbic acid (or vitamin C powder, to keep the potatoes from turning dark)
1/2 teaspoon garlic powder
1/2 tablespoon hot sauce (Tabasco)
Optional: 4 ounces (1 cup) cheddar cheese, finely shredded
For the Egg Wash:
1 large egg, beaten
1 tablespoon water
1 drop of yellow food coloring, optional

Steps:

  • Gather the ingredients.
  • In a food processor fitted with a metal blade, process the softened butter, cream cheese, and sour cream until smooth and well-combined, scraping down the bowl once or twice. Add the flour and salt and pulse to blend.
  • Turn the dough out onto a sheet of plastic wrap. Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or overnight.
  • Gather the ingredients.
  • In a large bowl, mix together the cooked and shredded potatoes, sautéd onions, eggs, instant mashed potatoes, salt, ascorbic acid, if using, garlic powder, Tabasco sauce, and cheddar cheese, if using. Adjust the seasoning with salt to taste.
  • Mix until thoroughly combined. Set aside.
  • Gather the ingredients. Position 2 racks in the upper and lower part of the oven and heat the oven to 350 F.
  • Flour a work surface and place the dough on it. Cover the dough with plastic wrap and let come to room temperature, 15 to 20 minutes.
  • Roll the dough to a rectangle that is 1/4-inch thick. Using a pizza cutter, cut the dough into 3-inch squares. Re-roll any remaining dough scraps until all the dough is used.
  • Make the egg wash by combining the beaten egg with 1 tablespoon water and 1 drop of yellow food coloring, if using. Brush each square with the egg wash.
  • Place about 2 tablespoons of filling on each square. Then fold the corners to meet in the middle, similar to an envelope, pinching the edges closed.
  • Place the knishes on a two parchment lined baking sheets and brush with more egg wash. Continue with the rest of the dough and filling.
  • Bake the knishes for 30 to 35 minutes, rotating the pans half-way through baking until they are golden brown on the top and bottom.

Nutrition Facts : Calories 208 kcal, Carbohydrate 21 g, Cholesterol 46 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, Sodium 144 mg, Sugar 1 g, Fat 12 g, ServingSize 24 Potato Knishes (12 servings), UnsaturatedFat 0 g

SUPER EASY POTATO KNISHES



Super Easy Potato Knishes image

These easy potato knishes are flaky and melt-in-your-mouth despite the shortcuts that cut the recipe time in half. A great appetizer or side dish. Don't count on leftovers.

Provided by Cheryl

Categories     Appetizer     Side Dish

Time 50m

Number Of Ingredients 6

1 package puff pastry dough (2 sheets), defrosted if frozen, Note 1 (about 17 ounces dough. )
3 1/2 cups (730g) mashed potatoes (fresh, left over, store-bought or instant) Note 2
2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons dry onion soup mix (optional) (or salt and black pepper to taste)
1 egg mixed with1 tablespoon cold water, mixed ((for egg wash))

Steps:

  • Heat oven to 400F/204C.
  • MAKE POTATO MIXTURE: To fry onions, heat oil on medium heat and sauté onions for 5-6 minutes just until slightly brown. Combine mashed potatoes and caramelized onions in a medium bowl with a fork. Season with salt and pepper - or 2 tablespoons of dry onion soup mix - to taste. You can omit the salt and pepper if you are using leftover mashed potatoes that are already seasoned.
  • MAKE KNISHES: You will make two rolls of knishes from each sheet of puff pastry. On a lightly floured surface, unroll one sheet of puff pastry dough. It should be about 1/4 inch/0.63cm thick or less. Stretch out or roll dough a bit if necessary. Spread potato filling to resemble a log - about 2 inches/5cm thick - along one side of the rolled dough. Fold dough over the potato about 1 1/2 times in a jelly-roll fashion, making a log/roll. Cut away remaining dough with a sharp knife for the next roll. Tuck ends and pinch seams together well (to ensure filling doesn't seep out). Repeat with other half of dough on the same sheet of dough. Then do the same with the second sheet of dough. If you have extra dough and potato mixture left over, make a 5th roll.
  • BAKE: Place rolls on a large baking sheet lined with parchment paper, seam side down. Brush egg wash on rolls which will create a glazed golden look (optional). Bake for 25-30 minutes to a golden brown flaky pastry. If any potato mixture seeps out, tuck it back into the knish roll with a knife.
  • TO SERVE: Cut rolls of finished knishes into 2 inch/5 cm pieces on the diagonal and serve. To make ahead (recommended!) see Note 2.

Nutrition Facts : Calories 90 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 38 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GLUTEN-FREE SPINACH POTATO KNISHES



Gluten-Free Spinach Potato Knishes image

Another great recipe using Chebe (pronounced chee-bee) bread mix. Chebe is made with manioc (tapioca). You can find Chebe mix in health food stores or Whole Foods/Wild Oats. This recipe is from Gluten Free Bay (http://glutenfreebay.blogspot.com/2006/11/gluten-free-knishes-mission.html)

Provided by Whats Cooking

Categories     Free Of...

Time 45m

Yield 5-6 knishes, 3 serving(s)

Number Of Ingredients 14

1 (7 1/2 ounce) package chebe all-purpose gluten-free bread mix
2 large eggs
2 tablespoons oil or 2 tablespoons softened margarine
5 tablespoons liquid non-dairy milk substitute or 5 tablespoons water
3 tablespoons oil or 3 tablespoons beaten eggs, set aside
1 cup fresh Baby Spinach, chopped finely
1 large baking potato
1 tablespoon vegetable oil
1 tablespoon butter
1/2 large onion
1/2 teaspoon ground black pepper
1 1/2 teaspoons kosher salt
1 large egg
cooking spray

Steps:

  • Preheat oven to 375°F Grease a baking sheet thoroughly with cooking spray.
  • Dough Instructions: Using a fork or a dough mixer, blend the contents of the Chebe mix packet in a bowl with 2 tbsp oil or softened margarine and 2 eggs. Add 5 tbsp of milk, milk substitute or water while continuing to mix. Knead dough with hands until all ingredients are fully blended and the dough is smooth. Roll dough into a ball. Using a rolling pin, roll dough to a thickness of 1/4 inch or less. Using a knife or pastry scraper, cut into 5x7 inch rectangles (Scraps of remaining dough can be kneaded together and re-rolled to create additional rectangles).
  • Filling Instructions: Peel potato, cut lengthwise and then into 2-inch slices. Bring a pot of water to a boil. Add 1 teaspoon of kosher salt. Add potato pieces to the water, and boil until tender. Turn off heat. Drain potatoes and return to pot. Mash thoroughly. Add chopped spinach to potatoes, and mix until combined. Cover with lid to keep warm.
  • In a frying pan over low heat, add butter, oil and onion. Cover and cook for 10-15 minutes or until soft, then remove cover and cook until the onions begin to turn golden brown. Remove from heat. Add onions to mashed potato/spinach combination, as well as pepper and 1/2 teaspoon of kosher salt. Stir in one egg. Use wooden spoon or masher to combine.
  • To Assemble: Using a pastry scraper, carefully transfer each rectangle of dough to the greased baking sheet. Place a small amount of the mashed potato mixture (approximately 2-3 tablespoons) in the center of each rectangle, arranging it so that it there is at least a 1 1/2 inch perimeter of dough around the filling on all sides. Make absolutely sure that no filling or liquid gets on the perimeter of the dough, as it will keep the knish from sealing. Fold dough over widthwise (shorter side to shorter side). Use a fork to crimp the edges of the dough. Make sure all edges are sealed, and patch any holes with small scraps of dough.
  • Brush the 3 tbsp of oil or egg you have set aside over the top of each knish. Bake for 20-25 minutes, or until golden. Eat while hot or warm. Refrigerate or freeze leftovers and reheat in the oven (without defrosting). Makes 5-6 knishes.

Nutrition Facts : Calories 421.2, Fat 37.1, SaturatedFat 8.6, Cholesterol 225.2, Sodium 992.6, Carbohydrate 14.7, Fiber 1.6, Sugar 1.9, Protein 8.7

SPINACH POTATO KNISH



Spinach Potato Knish image

The dough for these traditional Jewish dumplings is easy to make in the food processor. And it is very resilient, so you can pull and pinch it as much as necessary to wrap it around the generous amount of filling. Don't stint on the seasoning - there's a lot of potato in these guys and they need the salt.

Provided by Cooking Channel

Time 6h35m

Yield 6 spinach knishes

Number Of Ingredients 13

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons extra-virgin olive oil, plus more for brushing
1/4 cup plus 2 tablespoons cold seltzer
2 teaspoons apple cider vinegar
Kosher salt and freshly ground black pepper
1 1/2 pounds medium russet potatoes (about 3)
Kosher salt and freshly ground black pepper
One 16-ounce bag frozen whole or cut-leaf spinach, thawed
4 tablespoons extra-virgin olive oil, plus more for brushing
2 medium yellow onions, small dice (about 2 1/2 cups)
4 cloves garlic, minced
1/4 cup heavy cream, warmed
Spicy mustard, for serving

Steps:

  • For the dough: Put the flour in the bowl of a food processor. Pulse as you pour the oil through the feed tube. Scrape down the sides of the processor and pulse again.
  • Combing the seltzer and vinegar in a measuring cup. Add 1 teaspoon salt and stir to dissolve. Pulse as you pour the liquid through the feed tube into the flour mixture, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Flatten into a disk, wrap in plastic wrap and refrigerate at least 2 hours.
  • For the filling: Put the potatoes in a saucepan, cover with water and season the water liberally with salt. 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. Drain and cool slightly. (You can put the potatoes in the freezer for a few minutes to hurry along the cooling process.)
  • Meanwhile, place the spinach in a clean dishtowel, wrap tightly and wring out as much liquid as possible. Roughly chop the spinach and reserve.
  • Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the onions, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until browned, about 15 minutes. Add the garlic and cook until softened, about 2 minutes. Add the spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Turn off the heat and reserve.
  • Remove the dough from the refrigerator and let sit at room temperature just until it is pliable, 30 to 45 minutes.
  • When the potatoes are cool enough to handle, use the side of a spoon to peel away the skins. Transfer the potatoes to a large bowl. Add the cream and remaining tablespoon of oil and coarsely mash. Add the spinach mixture to the mashed potatoes and gently stir to combine. Season to taste with salt and pepper.
  • Adjust an oven rack to the middle position. Preheat the oven to 375 degrees F. Lightly brush a baking sheet with oil.
  • To make the knishes: Put the dough on a floured sheet of parchment and dust the top with flour. 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. Arrange the dough with one of the long sides of the rectangle facing you. 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. 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.
  • Pinch the dough closed along the center seam, then carefully turn the roll seam-side down on the parchment. Pull on the dough at each end of the log to twist and seal it closed; pinch off the excess dough. Using the handle of a wooden spoon, divide the log into 3 even sections, pressing down through the log to seal the segments. (The log will resemble three links of sausage.) With a sharp knife, cut through the connections and separate the links. Pinch the ends to ensure that each seal is secure. Cut each of the links in half crosswise to make 6 knishes total. Arrange the knishes cut-side up, pressing to flatten each into a disk about 1 1/2-inches thick.
  • Arrange the knishes on the prepared baking sheet 2 inches apart. Bake 30 minutes; liberally brush the knishes all over with oil and continue baking until golden, 25 to 35 minutes more. Serve with mustard.

VEGAN KNISHES



Vegan Knishes image

This is the only knish recipe I've made. It always turns out so great and you can alter the filling to suit your tastes. Today I made the dough with yams instead of white potato. I also added some spinach and mushrooms to the filling. I added some dill and thyme to the filling instead of the parsley. The first 6 ingredients are for the dough.

Provided by Chef Joey Z.

Categories     Savory Pies

Time 1h5m

Yield 16 knishes, 16 serving(s)

Number Of Ingredients 14

1 cup mashed potatoes
1 tablespoon light oil
1 teaspoon sea salt
3 cups pastry flour
1 teaspoon baking powder
1/2 cup cold water
1 cup chopped onion
2 tablespoons light oil
1 1/2 cups mashed potatoes
1 1/2 cups mashed tofu
1/4 cup parsley
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

  • Place a piece of parchment paper on a large cookie sheet. Spray a little oil on the parchment. Set aside.
  • Prepare 2 1/2 cups mashed potatoes.
  • DOUGH.
  • Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt. Add the flour, and baking powder, mix well.
  • Mix in the water and knead into a smooth dough. I used my mix master to mix this and it worked great. The dough was wonderfully soft.
  • Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
  • FILLING.
  • Saute the onions in the tablespoons of oil until transparent. Mix in the rest of the ingredients. I mixed it with the mix master just until combined.
  • Cut the dough into 4 sections and roll each section out thin. Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each.
  • Gather up the edges and join in the middle and pinch together so the filling doesn't leak out.
  • Put the knish on the parchment covered baking tray with the pinched side down.
  • Brush the top with soy creamer if desired.
  • Set the oven to 350'F and bake for 25 minutes until golden brown. Serve with horseradish or mustard.
  • Bon Appetit.

Nutrition Facts : Calories 139.5, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.7, Sodium 415.9, Carbohydrate 27.4, Fiber 1.2, Sugar 1.2, Protein 4.4

More about "spinach potato knish recipes"

CARAMELIZED ONION AND POTATO KNISH - JAMIE GELLER
caramelized-onion-and-potato-knish-jamie-geller image
2016-05-09 5. Drain the potatoes and allow them to cool slightly. Once the onions are caramelized, mash them in with the potatoes, along with the …
From jamiegeller.com
Cuisine Jewish Food
Category Main
Servings 8
Total Time 2 hrs 50 mins
  • Mix together the flour, baking soda, psyllium husk and salt. In a separate bowl, whisk together the egg white, schmaltz, apple cider vinegar and water.
  • Combine the wet and dry ingredients and knead into a dough. It should be kneadable, but slightly tacky. Place in a small bowl and cover with plastic wrap. Set aside and let rest for 45 minutes to 1 hour.
  • Meanwhile, in a medium saucepan, heat 1 tablespoon (15 ml) of the schmaltz or olive oil over medium heat and add the sliced onions. Turn the heat down to medium-low and sauté until deeply brown and very soft, about 45 minutes.
  • Peel and slice the potatoes into 1-inch (2.5-cm) slices and place in a medium pot and cover with water and a pinch of salt. Bring to a boil and cook until soft, about 20 minutes.


POTATO AND SPINACH KNISH (VEGAN RECIPE) | COOK'S HIDEOUT
potato-and-spinach-knish-vegan-recipe-cooks-hideout image
2017-04-13 Make the Filling: Heat 1tbsp olive oil, in a pan, add the onions and cook till the onions are lightly browned around the edges. Add the garlic and …
From cookshideout.com
Reviews 11
Category Main Course, Main Dish, Snack
Cuisine European, Jewish
Total Time 1 hr 20 mins
  • Add the mashed potato to a mixing bowl, add the olive oil and 6 tablespoons of water and mash until well combined. Add the salt and baking powder, mix well.
  • Heat 1tbsp olive oil, in a pan, add the onions and cook till the onions are lightly browned around the edges. Add the garlic and cook for 1 minute.
  • Divide the dough into 2 equal pieces. Roll one piece into a 10" square on a floured surface, then cut into four 5" squares.


POTATO & SPINACH KNISHES - VITACOST
potato-spinach-knishes-vitacost image
2020-12-01 A traditional (and extremely delicious) Jewish snack food, a knish is basically a single-serving pie stuffed with savory ingredients, such as potatoes …
From vitacost.com
Servings 4
Calories 330 per serving
Estimated Reading Time 2 mins
  • In saucepot, add potatoes and cover with water and pinch of salt. Bring to boil and reduce heat to simmer, cooking for 12 minutes. Drain, transfer to bowl and mash. Set aside.


CHEBE SPINACH POTATO KNISH - CHEBE RECIPES
chebe-spinach-potato-knish-chebe image
2017-02-14 Peel potato, cut lengthwise and then into 2 inch slices. Bring a pot of water to a boil. Add 1 tsp of kosher salt. Add potato pieces to water, boil until …
From recipes.chebe.com
Category Side Dish
Total Time 1 hr 45 mins
Estimated Reading Time 3 mins
  • Using a fork or a dough mixer, blend the contents of the Chebe mix packet in a bowl with 2 Tbsp oil or softened butter and 2 eggs. Add 5 Tbsp of milk, milk substitute, or water while continuing to mix. Knead dough with hands until all ingredients are fully blended and the dough is smooth. Roll dough into a ball. Using a rolling pin, roll dough into a thickness of 1/4 inch or less. Using a knife or pastry scraper, cut into 5 x 7 inch rectangles. (Scraps of remaining dough can be kneaded together and re-rolled to create additional rectangles.)
  • Peel potato, cut lengthwise and then into 2 inch slices. Bring a pot of water to a boil. Add 1 tsp of kosher salt. Add potato pieces to water, boil until tender. Turn off the heat. Drain potatoes and return to pot. Mash thoroughly. Add chopped spinach to potatoes, and mix until combined. Cover with lid to keep warm.
  • Using a pastry scraper, carefully transfer each rectangle of dough to the greased baking sheet. Place a small amount of the mashed potato mixture (approximately 2-3 Tbsp.) in the center of each rectangle, arranging it so that there is at least a 1 1/2 inch perimeter of dough around the filling on all sides. Make absolutely sure that no filling or liquid gets on the perimeter of the dough, as it will keep the knish from sealing. Fold dough over widthwise (shorter side to shorter side). Use a fork to crimp the edges of the dough. Make sure all the edges are sealed, and patch any holes with small scraps of dough.


KNISH RECIPES: POTATO, BEEF, SPINACH AND BEYOND (PHOTOS ...
knish-recipes-potato-beef-spinach-and-beyond-photos image
2013-04-09 Knish Recipes: Potato, Beef, Spinach And Beyond (PHOTOS) You won't believe some of the knish fillings we rounded up for you today. …
From huffpost.com
Estimated Reading Time 1 min


MINI SPINACH IDAHO® POTATO KNISHES | IDAHO POTATO COMMISSION
Place potatoes and 2 teaspoons salt in a large pot and cover with cold water by an inch. Bring to a boil and cook for 20 minutes or until potatoes are tender. Drain, mash well, and set aside to …
From idahopotato.com
  • Place potatoes and 2 teaspoons salt in a large pot and cover with cold water by an inch. Bring to a boil and cook for 20 minutes or until potatoes are tender. Drain, mash well, and set aside to cool.
  • Melt butter with oil over medium heat in a large skillet. Cook onions, stirring occasionally, for 20 minutes, to brown. Scrape onions into the bowl of the food processor. (Don't clean the skillet - you'll use it for the spinach.) Add eggs, 1 teaspoon of salt and 1/4 teaspoon of pepper to onions and pulse several times, until the onions are finely chopped. Scrape the onion-egg mixture into the bowl with the potatoes. Add matzo meal. Mix thoroughly and set aside.


SPINACH POTATO KNISH RECIPE | COOKING CHANNEL
2014-03-11 When the potatoes are cool enough to handle, use the side of a spoon to peel away the skins. Transfer the potatoes to a large bowl. Add the cream and remaining tablespoon of oil and coarsely mash. Add the spinach mixture to the mashed potatoes and gently stir to combine. Season to taste with salt and pepper. Adjust an oven rack to the middle ...
From cookingchanneltv.com
Servings 6
Total Time 6 hrs 35 mins


SPINACH AND POTATO KNISH #SUNDAYSUPPER | THE GIRL IN THE ...
2012-06-03 Drain and squeeze all the excess water from the spinach. Finely chop and add to the bowl with the onions. When the potatoes are finished cooking, drain and mash by hand or with a potato ricer ( my preferred method.) Mix the potatoes, spinach and onions together, and season with salt and pepper. To make the knish: Preheat your oven to 375 degrees F.
From girlinthelittleredkitchen.com
Servings 12
Estimated Reading Time 4 mins


GIANT SPINACH KNISHES - EDIBLE WOMAN | RECIPE | FOOD ...
A Knish is one of the best food inventions ever! Try making this Mini Spinach Potato Knish Appetizer at home. The recipe is easy and these little baked puffs of mashed potato, caramelized onion and spinach are amazingly delicious.
From pinterest.com
5/5 (1)
Estimated Reading Time 6 mins


GINGERBREAD HOUSE RECIPE HOMEMADE EASY GLASS WINDOWS
2021-12-17 1 tsp baking soda. 2 tsps cinnamon. 1 tsp salt. 1 tsp ground ginger. 1/4 cup honey. 1/2 cup white sugar. 1/2 cup light brown sugar. 1/2 cup about 8 …
From supersimplekitchen.blogspot.com


POTATO FILLING RECIPES - ALL INFORMATION ABOUT HEALTHY ...
Potato Filling Recipe - Food.com best www.food.com. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Preheat oven to 350 degrees. Lightly grease a 2 quart casserole dish. In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper. Pour into prepared casserole dish and bake for 1 hour. 128 People Used More …
From therecipes.info


MINI SPINACH POTATO KNISH APPETIZER RECIPE I PANNING THE ...
Apr 18, 2016 - Make Mini Spinach Potato Knishes as an appetizer for Passover, Hanukkah, New Year's Eve or any occasion, with this easy potato knish recipe
From pinterest.com


A POTATO SOUP WITH FLAKY POTATO KNISH RECIPE | FOOD NETWORK
Shows Chefs Restaurants Recipes Recipes Holiday Central Days Cookies Family Dinners Tailgating Ideas Healthy See All Recipes Recipe the Day Popcorn Ball Wreaths Trending Recipes Red Chile Pork Tamales Gingerbread Granola Bars...
From farmfoods.netlify.app


SPINACH POTATO KNISH RECIPE
Spinach potato knish recipe. Learn how to cook great Spinach potato knish . Crecipe.com deliver fine selection of quality Spinach potato knish recipes equipped with ratings, reviews and mixing tips. Get one of our Spinach potato knish recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Spinach-Parm Casserole Many people ignore …
From crecipe.com


SPINACH POTATO KNISH – RECIPES NETWORK
2013-03-06 Recipe Types: Breakfast, Cocktail, Dessert, Dinner, Gluten Free, Lunch, Pasta, Pizza, Salad, Soup, Vegan. Spinach Potato Knish. 2013-03-06. Add to favorites; Yield : 6 spinach knishes; Cook Time : 30m; Ready In : 35m; admin. More From This Chef » Average Member Rating (0 / 5) 0 5 0. Rate this recipe. 0 People rated this recipe. Post Views: 0. …
From recipenet.org


SPINACH POTATO KNISH RECIPE
Spinach Potato Knish Recipe . Crecipe.com deliver fine selection of quality Spinach Potato Knish Recipe, recipes equipped with ratings, reviews and mixing tips. Get one of our Spinach Potato Knish Recipe. ###Užijte si objevování nových porkrmů a jídel z nejelpších### Spinach Potato Knish Recipe ###receptů z čech i ze světa. Dobrou ...
From crecipe.com


AUTHENTIC JEWISH POTATO KNISHES: 2 RECIPES PLUS PHOTO ...
2021-12-14 A knish is a traditional Eastern European dumpling that can be stuffed with a variety of fillings, including potato, spinach, cabbage, kasha, sweet cheese, as well as others. Many Knish Varieties. Dough: The dough may be made with flour and butter, like a traditional pastry, or it may be made with flour and mashed potatoes. In its most traditional form, the dough is …
From delishably.com


MINI SPINACH POTATO KNISH APPETIZER. THE RECIPE IS EASY ...
Dec 12, 2018 - Make Mini Spinach Potato Knishes as an appetizer for Passover, Hanukkah, New Year's Eve or any occasion, with this easy potato knish recipe
From pinterest.ca


SPINACH POTATO KNISH | RECIPE | FOOD, KNISH RECIPE, POTATOES
May 8, 2014 - Get Spinach Potato Knish Recipe from Cooking Channel. May 8, 2014 - Get Spinach Potato Knish Recipe from Cooking Channel. May 8, 2014 - Get Spinach Potato Knish Recipe from Cooking Channel. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


Related Search