Spinach and Potato Knish #SundaySupper


How much do you know about your families heritage? I’m talking specifically about the food. 

My family hails from primarily Poland and Holland, yet I never grew up eating traditional dishes from those countries.  We associated more to our Jewish roots and traditional New York Jewish food – which we really only ate during the holidays. If you did the research back, a lot of that food goes back to Eastern European cooking traditions, but you’d never see Mom cook up kielbasa or goulash.

Today, I am participating in my first #SundaySupper an initiative started by Isabel at Family Foodie. Her mission is to bring back Sunday Supper around the family table in every home.  Every Sunday on a twitter a group of bloggers “tweet” up and share out Sunday Supper recipes, tips and stories.   

Renee from Magnolia Days is hosting the theme for this week, which if you can’t tell by now is  Celebrating Family Heritage


I chose to make a dish that I ate plenty growing up, but was never made from scratch at home. I’m sure at some point my Bubbe made plenty of knishes and had a great recipe lying around for me to use. Sadly she passed when I was a baby and I never had the opportunity to learn to cook from her. 

This recipe was a complete experiment on my part, and I was mostly thrilled with it.  The filling came out perfect, it tasted just like every knish I’ve ever had.  The dough on the other hand, I wasn’t as happy with, I picked a recipe I found online at random, and it just wasn’t what I was used to.  I still say, give this a go as is, the crust is much thinner than you usually find and gives a unique taste to the knish. 



Spinach and Potato Knish #SundaySupper

I made a few changes to traditional knish recipes, that I feel modernization this dish a little. Generally, russet potatoes are used for the filling, but I chose yukon gold, as I prefer their flavor and they mash up lighter than russets. I've also used significantly less oil. While researching recipes, some called for up to 1 cup of vegetable oil. I've brought it down to 1/4 cup, plus what is used in the dough.

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  • For the Dough:
  • 1 1/2 cups sifted flour
  • pinch of salt
  • 1/2 cup water
  • 1 tablespoon vegetable oil
  • For the Filling:
  • 2.5lbs yukon gold potatoes, peeled and cubed
  • 1lb fresh spinach, roughly chopped
  • 1 large onion, finely diced
  • 1/4 cup vegetable oil
  • salt and pepper
  • 1 egg (for egg wash)


  1. For the Dough:
  2. Combine the flour and pinch of salt in a medium bowl and create a well.
  3. Pour in the water and oil.
  4. Using a wooden spoon, mix the flour into the liquids until the dough forms into a rough ball.
  5. Turn the dough out onto a lightly floured surface and knead until smooth, about 7-10 minutes.
  6. Transfer the dough ball to a clean bowl, cover with plastic wrap and lit sit for 30 minutes.
  7. For the Filling:
  8. Place the potatoes in a large pot, and cover with cold water.
  9. Add a large pinch of salt, bring to a boil and cook until fork tender - about 20-25 minutes.
  10. 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.
  11. Bring another large pot of water to boil and blanch the spinach for 30 seconds.
  12. Have a bowl filled with ice water ready to plunge the spinach in to stop the cooking process.
  13. Drain and squeeze all the excess water from the spinach.
  14. Finely chop and add to the bowl with the onions.
  15. When the potatoes are finished cooking, drain and mash by hand or with a potato ricer ( my preferred method.)
  16. Mix the potatoes, spinach and onions together, and season with salt and pepper.
  17. To make the knish:
  18. Preheat your oven to 375 degrees F.
  19. Roll your dough out on a lightly floured surface to about 1/8 to 1/4 inch thickness.
  20. You are looking for a very thin dough, if any holes appear, pinch them together with your fingers.
  21. Score 12 even squares with a pairing knife.
  22. Make 12 rounds with the potato filling of about 1/3 of a cup each.
  23. Place in the center of each dough square and bring up the sides around each ball.
  24. Move the knish to a silicone or parchment lined baking sheet.
  25. In a small bowl, whisk together the egg and a little bit of water to make the egg wash.
  26. Brush each knish with the egg wash and bake for 25-30 minutes until lightly browned.
  27. Serve with spicy brown mustard.

Also, don’t forget my Le Creuset French Press giveaway is still going on! You can enter by clicking here.

spinach and potato knish

Be sure to stop by and check out all the wonderful meals cooked this week for #SundaySupper.

Little Red Kitchen Bake Shop

22 thoughts on “Spinach and Potato Knish #SundaySupper

  1. Renee

    I’ll take two or three! Yum. Potatoes and spinach baked in dough – what is not to love? Mmmm!!! Thanks for participating in the Heritage #SundaySupper event.

  2. Jen @ Juanita's Cocina

    I love knish! My mother’s side of my family hails from Hungary and Russia, they are all now in NY and they’re my Jewish half!!

    I grew up going to NY to eat all of the amazing deli food. Knish have always had a special place in my heart. I can’t wait to try these!

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  9. Family Foodie

    What a wonderful recipe that I can’t wait to try…. what’s there not to love about potatoes and spinach? Love that you shared this recipe during #SundaySupper!

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  12. games2girls.com

    Normally I don’t learn post on blogs, but I would like to say that this write-up very compelled me to try and do so! Your writing style has been surprised me. Thanks, quite nice post.

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