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Knishes, Potato-Spinach, Gluten-Free (D/P, TNT)
Source: Gluten-Free By The Bay
Yield: 5 to 6 knishes

1 7-1/2-ounce package all-purpose gluten-free bread mix
2 large eggs
2 tbsp. oil or margarine, softened
5 tbsp. milk or liquid milk substitute or water
3 tbsp. oil or beaten egg, set aside

1 cup fresh baby spinach, chopped finely
1 large baking potato
1 tbsp. vegetable oil
1 tbsp. butter
1/2 large onion
1/2 tsp. ground black pepper
1-1/2 tsp. kosher salt
1 large egg
Cooking spray

Preheat oven to 375°F. Grease a baking sheet thoroughly with cooking spray.

Make Dough:
Using a fork or a dough mixer, blend the contents of the bread mix packet in a bowl with 2 tbsp. oil or softened margarine and 2 eggs.

Add 5 tbsp. 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" or less.

Using a knife or pastry scraper, cut into 5"x7" rectangles (Scraps of remaining dough can be kneaded together and re-rolled to create additional rectangles).

Make Filling:
Peel potato, cut lengthwise and then into 2" slices. Bring a pot of water to a boil. Add 1 tsp. 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 to 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 tsp. kosher salt. Stir in one egg. Use wooden spoon or masher to combine.

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 or 3 tbsp.) in the center of each rectangle, arranging it so that it there is at least a 1-1/2" 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 to 25 minutes, or until golden. Eat while hot or warm.

Refrigerate or freeze leftovers and reheat in the oven (without defrosting).

Poster's Notes:
This was originally published on my blog, along with photos, at

Posted by Isaiah Benjamin

Nutritional Info Per Serving: N/A