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Spinach potato knishes
Delicious knishes lightened with iron-rich, healthy spinach are sure to please even the pickiest of eaters.
YIELDS
6
Ingredients
- 1 1/2 pounds (680 g) Russet potatoes, peeled, cut into large chunks
- Olive oil, for sauté
- 2 onions, finely diced
- 4 garlic cloves, minced
- 1-pound (454 g) baby spinach
- 1 tablespoon (15 ml) ground turmeric
- Salt and pepper
- 1/2 cup (120 ml) sour cream, room temperature
- 1/4 cup (60 ml) butter, melted
- 2 x 17-ounce (482 g) package puff pastry, thawed if frozen
- 2 eggs, beaten
Directions
- Preheat oven to 375° F (190° C)
- Place the potatoes in a large pot of salted water and bring to a boil over medium-high heat. Cook the potatoes until tender, 15 to 20 minutes.
- Meanwhile, heat the olive oil in a skillet over medium heat, add the onion and garlic and cook until softened and aromatic, three to four minutes.
- Add the baby spinach and cook until just wilted, tossing often for one to two minutes
- Remove spinach, onions, and garlic from the heat.
- In a small bowl, mix sour cream and turmeric until uniform in color.
- Drain the potatoes, then when just cool enough to handle, pass through a potato ricer back into the still-warm pot. Add melted butter, spinach, onion-garlic mixture, and turmeric-sour cream. Season with salt and pepper and mix well
- Allow the mixture to cool to room temperature.
- Roll the dough out into a quarter-inch thick rectangle. Cut the dough into three to four-inch squares.
- Place roughly two to three tablespoons of filling per square. Brush the edges of the squares with the beaten egg. Fold the four corners in to meet in the middle, like an envelope, pinching the edges closed.
- Place the knishes on a parchment-lined baking tray and brush with the remaining beaten egg.
- Bake for 25 to 30 minutes, turning the pan halfway through cooking, until golden brown and cooked through.
- Allow the knishes to cool for five to 10 minutes, then serve. Enjoy!
