Gluten-Free Spinach Potato Knishes Recipe

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Gluten-Free Spinach Potato Knishes
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Ingredients
14
Count
Nutrition
92
Calories
Total time
45
Minutes
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Ingredients:

  • 1 (7 1/2 oz) package chebe all-purpose gluten-free bread mix
  • 2 large eggs
  • 2 tbsp oil or 2 tbsp softened margarine
  • 5 tbsp milk or 5 tbsp liquid non-dairy substitute or 5 tbsp water
  • 3 tbsp oil or 3 tbsp beaten eggs , set aside
  • 1 large baking potato
  • 1 tbsp butter
  • 1/2 large onion
  • 1 1/2 tsp kosher salt
  • 1 large egg
  • cooking spray

Directions:

  1. Preheat oven to 375°F Grease a baking sheet thoroughly with cooking spray.
  2. Dough Instructions: Using a fork or a dough mixer, blend the contents of the Chebe mix packet in a bowl with 2 tbsp oil or softened margarine and 2 eggs. Add 5 tbsp of 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 inch or less. Using a knife or pastry scraper, cut into 5x7 inch rectangles (Scraps of remaining dough can be kneaded together and re-rolled to create additional rectangles).
  3. Filling Instructions: Peel potato, cut lengthwise and then into 2-inch slices. Bring a pot of water to a boil. Add 1 teaspoon of 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.
  4. In a frying pan over low heat, add butter, oil and onion. Cover and cook for 10-15 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 teaspoon of kosher salt. Stir in one egg. Use wooden spoon or masher to combine.
  5. To Assemble: 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 2-3 tablespoons) in the center of each rectangle, arranging it so that it there is at least a 1 1/2 inch 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.
  6. Brush the 3 tbsp of oil or egg you have set aside over the top of each knish. Bake for 20-25 minutes, or until golden. Eat while hot or warm. Refrigerate or freeze leftovers and reheat in the oven (without defrosting). Makes 5-6 knishes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 91.71 Kcal (384 kJ)
Calories from fat 81.1 Kcal
% Daily Value*
Total Fat 9.01g 14%
Cholesterol 49.17mg 16%
Sodium 287.81mg 12%
Potassium 51.84mg 1%
Total Carbs 1.17g 0%
Sugars 0.57g 2%
Dietary Fiber 0.2g 1%
Protein 1.98g 4%
Vitamin C 1.1mg 2%
Iron 0.3mg 2%
Calcium 19.4mg 2%
Amount Per 100 g
Calories 252.43 Kcal (1057 kJ)
Calories from fat 223.24 Kcal
% Daily Value*
Total Fat 24.8g 14%
Cholesterol 135.35mg 16%
Sodium 792.2mg 12%
Potassium 142.7mg 1%
Total Carbs 3.22g 0%
Sugars 1.57g 2%
Dietary Fiber 0.55g 1%
Protein 5.44g 4%
Vitamin C 3.1mg 2%
Iron 0.9mg 2%
Calcium 53.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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