Mini Spinach Potato Knish Appetizer Recipe

Instructions

1. Preheat oven to 375ºF and set oven racks in the top and bottom of the oven.

2. Place potatoes and 2 teaspoons salt in a pot and cover with cold water by an inch. Bring to a boil, then gently boil for 20 minutes or until potatoes are tender. Drain, mash well, and set aside to cool.

3. Heat oil and butter (or schmaltz) over medium heat in a large skillet. Cook onions, stirring occasionally, for 20 minutes, until golden brown. Scrape onions into the bowl of a food processor. (Don't clean the skillet - you'll use it for the spinach.) Add eggs, 1 teaspoon salt, 1/4 teaspoon pepper to the onions and pulse several times until the onions are finely chopped. Scrape the onion-egg mixture into the bowl with the potatoes. Add matzoh meal. Mix thoroughly.

4. Add the chopped spinach to the skillet and sauté over medium heat, stirring constantly, until wilted (a minute or two) Add to the potato mixture and stir through. The dough is now ready to make into knishes or, if you're prepping these ahead, see notes below.