SPINACH AND POTATO KNISH #SUNDAYSUPPER

Steps:

• For the Dough:
• Combine the flour and pinch of salt in a medium bowl and create a well.
• Pour in the water and oil.
• Using a wooden spoon, mix the flour into the liquids until the dough forms into a rough ball.
• Turn the dough out onto a lightly floured surface and knead until smooth, about 7-10 minutes.
• Transfer the dough ball to a clean bowl, cover with plastic wrap and lit sit for 30 minutes.
• For the Filling:
• Place the potatoes in a large pot, and cover with cold water.
• Add a large pinch of salt, bring to a boil and cook until fork tender - about 20-25 minutes.
• In a sauté pan, heat the vegetable oil over medium heat, and slowly cook the onions until soft and they begin to turn a medium golden brown - about 20-25 minutes. Place in a large bowl when finished.
• Bring another large pot of water to boil and blanch the spinach for 30 seconds.
• Have a bowl filled with ice water ready to plunge the spinach in to stop the cooking process.
• 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.
• Roll your dough out on a lightly floured surface to about ⅛ to ¼ inch thickness.
• You are looking for a very thin dough, if any holes appear, pinch them together with your fingers.
• Score 12 even squares with a pairing knife.
• Make 12 rounds with the potato filling of about ⅓ of a cup each.
• Place in the center of each dough square and bring up the sides around each ball.
• Move the knish to a silicone or parchment lined baking sheet.
• In a small bowl, whisk together the egg and a little bit of water to make the egg wash.
• Brush each knish with the egg wash and bake for 25-30 minutes until lightly browned.
• Serve with spicy brown mustard.