Two-Ingredient-Dough Knishes by Jamie Geller
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Fresh out of the oven, homemade knishes make a wonderful snack or light lunch paired with a bowl of vegetable soup or a salad. You can bake, boil, or microwave the potato and then mash the potato flesh with a potato masher or fork. For additional flavor, add ¼ cup sauteed onions (made with cooking spray, salt, and pepper) to the filling.
Ingredients
Self-rising flour
1⅓ cup(s)
Plain fat free Greek yogurt
1 cup(s)
Uncooked potato
1 medium, cooked, peeled, mashed
Chopped frozen spinach
4 oz, thawed, liquid squeezed out
Scallions
2 medium, chopped
Plain fat free Greek yogurt
3 Tbsp, divided (plus a little extra for brushing)
Kosher salt
1 tsp
Black pepper
½ tsp, freshly ground
Instructions
1
Preheat oven to 350°F. Line a sheet pan with parchment paper.
2
Place flour and yogurt in a medium bowl; stir well with a spoon until just combined and then continue to knead dough by hand in the bowl until smooth, about 1 to 2 minutes. If dough is too sticky to knead, add 1 to 2 more tbsp flour; let dough sit 5 minutes.
3
Meanwhile, in a medium bowl, combine mashed potato, spinach, scallions, and 2 tbsp yogurt until well-combined; season with salt and pepper.
4
Place dough on a work surface sprinkled with a little flour; roll dough into a rectangle. Spoon potato mixture in a log shape along one long edge of rectangle; brush opposite edge of dough with remaining 1 tbsp yogurt. Roll dough over filling and continue rolling up tightly, jelly-roll style.
5
Using a knife, make 6 evenly-spaced indentations along rolled-up dough. Using the side of your hand, press down on dough along indentations to separate dough into 6 pieces (or cut with a knife); seal ends of each piece and mold each into a circle. Lightly brush knish tops with a little yogurt mixed with a few drops of water.
6
Bake until lightly browned, about 25 minutes.
7
Serving size: 1 knish
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