Spinach-Potato Knishes

Difficulty:

1/5

Ease of Preparation: Medium

Yield: 6 knishes

Chef Siobhan Detkavich is cooking for… Virgo! So… what does an Earth sign ruled by mercury eat? You simply can’t cook a meal for a Virgo without featuring extra virgin olive oil. Delicious knishes lightened with iron-rich, healthy spinach are sure to please even the most persnickety Virgo at your table! These little parcels represent Mercury, Virgo’s planet and the messenger of the gods!

Ingredients:

1 ½ pounds (680 g) Russet potatoes, peeled, cut into large chunks
Olive oil, for sauté
2 onions, finely diced
4 garlic cloves, minced
1-pound (454 g) baby spinach
1 tablespoon (15 ml) ground turmeric
Salt and pepper
½ cup (120 ml) sour cream, room temperature
¼ cup (60 ml) butter, melted
2 x 17-ounce (482 g) package puff pastry, thawed if frozen
2 eggs, beaten

Method:

Preheat oven to 375 F (190 C)

Place the potatoes in a large pot of salted water and bring to a boil over medium-high heat. Cook the potatoes until tender, 15-20 minutes.

Meanwhile, heat the olive oil in a skillet over medium heat, add the onion and garlic and cook until softened and aromatic, 3-4 minutes.

Add the baby spinach and cook until just wilted, tossing often, 1-2 minutes

Remove spinach, onions and garlic from heat.

In a small bowl, mix sour cream and turmeric until uniform in color.

Drain the potatoes, then when just cool enough to handle, pass through a potato ricer back into the still-warm pot. Add melted butter, spinach, onion-garlic mixture, and turmeric-sour cream. Season with salt and pepper and mix well

Allow the mixture to cool to room temperature.

Roll the dough out into a ¼ inch (6 mm) thick rectangle. Cut the dough into 3 to 4-inch (7.5 – 10 cm) squares.

Place roughly 2-3 tablespoons (30-45 ml) of filling per square. Brush the edges of the squares with beaten egg. Fold the four corners in to meet in the middle, like an envelope, pinching the edges closed.

Place the knishes on a parchment-lined baking tray and brush with the remaining beaten egg.

Bake for 25-30 minutes, turning the pan halfway through cooking, until golden-brown and cooked through.

Allow the knishes to cool for 5-10 minutes, then serve.