Spinach and Potato Knish #SundaySupper
"I made a few changes to traditional knish recipes, that I feel modernization this dish a little. Generally, russet potatoes are used for the filling, but I chose yukon gold, as I prefer their flavor and they mash up lighter than russets. I've also used significantly less oil. While researching recipes, some called for up to 1 cup of vegetable oil. I've brought it down to ¼ cup, plus what is used in the dough...."
INGREDIENTS
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For the Dough:
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1½ cups sifted flour
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pinch of salt
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½ cup water
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1 tablespoon vegetable oil
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For the Filling:
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2.5lbs yukon gold potatoes, peeled and cubed
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1lb fresh spinach, roughly chopped
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1 large onion, finely diced
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¼ cup vegetable oil
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salt and pepper
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1 egg (for egg wash)
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