Photo of 2-ingredient dough knishes by Jamie Geller by WW

2-ingredient dough knishes by Jamie Geller

4
4
3
SmartPoints® value per serving
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

1 cup(s)

Plain fat free Greek yogurt

1 cup(s)

Uncooked potato(es)

1 medium, cooked, peeled, mashed

Chopped frozen spinach

4 oz, thawed, liquid squeezed out

Uncooked scallion(s)

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

Notes

Jamie Geller is one the most sought-after Jewish food experts worldwide. Jamie lives in Israel with her husband and 6 children, and loves nothing more than sharing Jewish-inspired recipes with family, friends, and a global community of food enthusiasts.