Mini Spinach Potato Knish Appetizer Recipe (2024)

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Meet the mini potato knish! It's appetizer-sized and perfect for Passover. But you don't have to celebrate a Jewish holiday to enjoy these. I've made these for my New Year's Eve party and they disappeared quickly.

Mini Spinach Potato Knish Appetizer Recipe (1)

WHAT IS A POTATO KNISH ANYWAY?

A potato knish is one of the best food inventions of all times. Whoever thought to turn caramelized-onion mashed potatoes into something you can grab and eat, holding it in your hands, was a genius!

Knish is a Yiddish word meaning pastry. Knishes came to American via Jewish Immigrants in the 1800's, so New York City (my home town) became the land of knishes. They were first sold in push carts, then knisheries and Jewish delis.

Yonah Schimmel's Knish Bakery is the most famous NYC destination for a potato knish. It opened in 1910 on Manhattan's Lower East Side and has been there, selling knishes, for over 100 years and counting.

Whenever I eat a potato knish or even think of one, it evokes memories from childhood. Eating a knish was not usually a planned thing. It was more like an amazing discovery that would magically appear before my eyes just when I was feeling famished.

My Dad would take me out for lunch to a Jewish deli. We'd stroll into the restaurant and suddenly dozens of knishes were before me, lined up in the deli case at my eye-level, strategically placed, I'm sure, to inspire an impulse buy.

When you're hungry and you spot a potato knish, your dreams have come true.

Mini Spinach Potato Knish Appetizer Recipe (2)

I developed this potato knish appetizer recipe spinach and potato knishes for the Idaho Potato Commission. My goal was to create an easy recipe for a bite-sized potato knish that would be delicious and festive enough for any occasion.

I've tested these out many times on friends and family to rave reviews. I even had the occasion to serve them on a silver platter with creme fraiche and finely minced red onion.

Mini Spinach Potato Knish Appetizer Recipe (3)

AN EASIER WAY TO MAKE POTATO KNISHES

These mini spinach potato knishes are inspired by the Yonah Shimmel type knishes of my childhood but they are not made in the traditional way. The more traditional potato knish recipe is quite a big undertaking. It takes about three hours because the potato filling is wrapped in dough that has to be mixed, rested, rolled, filled, shaped and baked.

For this recipe, Instead of making dough and stuffing it with potato filling, I added a small amount of flour (or matzo meal for Passover) right in with the filling, just enough to hold the knishes together and give them that authentic potato knish taste without compromising the fluffy texture.

Mini Spinach Potato Knish Appetizer Recipe (4)

Make The Knish dough Ahead of Time

  • These mini knishes are best served warm and fresh from the oven.
  • If you want to do some of the prep work in advance, the potato-spinach mixture can be made up to a day ahead and kept covered in the fridge.
  • Roll, shape and bake the knishes just before serving.

Mini Spinach Potato Knish Appetizer Recipe (5)

These delicious knishes are a perfect appetizer for Passover but, as I already said and want to emphasize, you don't have to celebrate a Jewish holiday to enjoy these. Everyone should have the pleasure of eating potato knishes - they are very special!

Mini Spinach Potato Knish Appetizer Recipe (6)

If you like this kind of dish, you may want to check out this recipe for Turkey Kreplach Soup and Quick Potato Knishes. And you may also enjoy these simple and delicious Ecuadorian Cheese and Potato Patties.

Here's the mini spinach potato knish appetizer recipe. If you make these I hope you'll come back and leave a star rating and a comment. I'd love to know what you think.

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Mini Spinach Potato Knish Appetizer Recipe (7)

Mini Spinach Potato Knish Appetizer Recipe

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 2 reviews

  • Author: Lisa
  • Total Time: 1 hour 20 mins
  • Yield: 50 mini knishes 1x
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Description

Baked Mini Spinach Potato Knishes are great little appetizers and the dough can be made ahead

Ingredients

Scale

  • 2 pounds Idaho® russet potatoes, peeled and quartered (4 medium)
  • 2 tablespoons cooking oil, such as canola
  • 2 tablespoons butter or schmaltz (chicken fat)
  • 3 medium yellow onions, peeled and diced (1 ½ pounds)
  • 2 large eggs
  • ⅓ cup matzo meal or all purpose flour
  • 5 ounces spinach leaves, slivered or roughly chopped
  • Salt and Pepper
  • Garnish:
  • ½ cup sour cream
  • ¼ cup finely minced red onion, optional

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, ¼ 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.
  5. Spray or lightly oil two baking sheet pans. Scoop up a heaping tablespoon of potato mixture, roll it into a ping-pong sized ball, place it on the prepared pan. Repeat until you've used up all the potato mixture. You should get about 50 pieces. Push your thumb down on the center of each ball to flatten it slightly and make a depression - similar to how you'd make thumbprint cookies.
  6. Bake knishes for 30 minutes in the top and bottom of the oven, switching the position of the trays half way through. Turn the oven up to broil and let the top tray brown for 2-3 minutes. Remove it and set the other tray on the top shelf and let it brown for 2-3 minutes.
  7. Set knishes out on a platter or serving tray. Dollop a little sour cream in the center of each knish and serve.

Notes

PREP THESE AHEAD: After you've made the dough (step 4) roll it into a ball, cover tightly with plastic wrap, and store in the fridge for up to 24 hours. Let chilled dough sit at room temperature for 30 minutes before proceeding to step 5.

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Appetizer
  • Method: baking
  • Cuisine: Polish
Mini Spinach Potato Knish Appetizer Recipe (2024)

FAQs

What do you eat potato knishes with? ›

Knishes are best served warm with a generous dollop of spicy brown mustard. The classic thing to drink with a potato knish is a glass of buttermilk or kefir, which is a kind of drinkable yogurt.

What is a Coney Island knish? ›

A pillow of mashed potato, wrapped in dough and deep-fried.

Do you eat potato knish hot or cold? ›

Whether you prefer round, baked flaky knishes or square, fried, crispy-on-the-outside and soft in the middle knishes, each is delightful. They can be served warm or at room temperature. They are usually served with a side of spicy mustard. Knishes are traditionally eaten as a snack.

What is a traditional knish? ›

A staple of Jewish cuisine, a knish (pronounced kuh-nish) is a hearty snack of cooked carbohydrates (usually mashed potatoes) wrapped in buttery dough. Knish were brought to the US by European immigrants in need of hearty and affordable meals in their new home.

What makes a good knish? ›

While the filling is what makes a knish more appetizing, the perfectly cooked exterior also plays a crucial role in its taste. Once our artisan chefs create the well-balanced filling and stuff them inside the dumplings, they brush the exterior with eggs and bake them to perfection.

What is a New York knish? ›

A bomb of starchy fillings like nutty kasha groats or mashed potato with caramelized onions, wrapped in a thin sheet of dough and baked, the knish is claimed by Russians, Poles, and Ukrainians, and came to New York on the backs of Jewish immigrants.

What country are potato knishes from? ›

Knishes were popularized in North America by Ashkenazi Jewish refugees from the Pale of Settlement (mainly from present-day Belarus, Lithuania, Ukraine, and eastern Poland). In most traditional versions, the filling is made entirely of mashed potato, kasha (buckwheat groats), or cheese.

What is a coney vs hot dog? ›

A Coney dog is a beef frankfurter in natural casing, nestled in a soft, steamed bun. Its topping of an all meat, beanless chili, diced white onions, and yellow mustard distinguishes it from the ordinary hot dog.

What is Coney dog sauce made of? ›

In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat. Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup.

Why do restaurants wrap potatoes in foil? ›

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

Can you microwave potato knishes? ›

Knishes can also be heated in a microwave for 3-4 minutes on high.

What is knish vs potato knish? ›

What's inside a knish? Round knishes can have sweet or savory fillings — potato, kasha (buckwheat groats), mushroom, spinach, or sweet cheese with fruit fillings whereas square are generally potato, through and through, the crispy exterior a result of frying.

How long do potato knishes last? ›

*Knishes can be kept in the refrigerator for 7-10 days if left in vacuum sealed pouch.

What is similar to a knish? ›

There are also many other types of stuffed dough dishes that are similar to knishes, such as pierogies, empanadas, and ravioli. Sure there are. Perogies, pups in a blanket, hot pockets, .. calzone if you think about it, and others I'm sure.

What is the difference between round and square knish? ›

Square knishes are prepared differently than the round ones. The round ones are baked, while the square ones are fried or grilled. Because of this, they are also sometimes spiced differently.

What to eat on the side of a baked potato? ›

My favourite go to options are so far:
  1. Fried eggs.
  2. More baked vegetables (carrots, eggplant, zuchini, tomatoes, onion)
  3. Feta cheese.
  4. A nice cream cheese dip.
  5. Tzatziki.
  6. Mojo picante / Mojo verde.
  7. Gazpacho.
Oct 5, 2023

What do you serve with potato gratin? ›

The best side dishes to serve with potatoes au gratin are short ribs, carne asada, duck, chicken wings, pork tenderloin, grilled salmon, baked chicken thighs, lamb chops, seared scallops, beef stroganoff, veggie stir-fry, stuffed bell peppers, mushroom stroganoff, herb-crusted cod, and eggplant parmesan.

What else to serve with a potato bar? ›

Editor's Tip: Additional favorite baked potato toppers include roasted red peppers, blanched broccoli, diced onions, diced ham, shredded cheese, sour cream, fresh herbs, sliced hot peppers, sliced olives and crushed tortilla chips.

What side to have with jacket potato? ›

The best side dishes to serve with baked potatoes are grilled vegetables, steamed broccoli, Caesar salad, roasted Brussels sprouts, sautéed mushrooms, bacon-wrapped asparagus, garlic green beans, chili, coleslaw, roasted tomatoes, spinach and artichoke dip, BBQ chicken, buffalo cauliflower, and Greek salad.

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