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Knishes, Spinach Cheese |
Ingredients:
- 8 ounces
cream cheese, softened
- 2 cups
flour
- 1 onion,
finely chopped
- 3
tablespoons olive oil
- 1 pound
spinach, (10 oz.) frozen chopped
- 1
teaspoon salt, or to taste
- 1/4
pound feta cheese, crumbled
- 4 ounces
pot cheese
- 1 egg,
beaten
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With a fork,
mix cream cheese and butter. Cut in the
flour. Work with hands until dough holds
together.
Place on waxed paper, form into a ball, and
chill overnight. Roll out dough 1/3" thick
with floured rolling pin on a well-floured
surface. Cut into 2" rounds.
Sauté onion in oil until softened, add
spinach and salt. Cook over low heat until
tender. Mix cheeses together and stir in
egg. Add spinach mixture and blend well.
Place a little spinach filling on each round
and fold over. Moisten edge so it will hold
together. Flute edge with a fork and prick
center. Place pastries on a cookie sheet.
You can brush with an egg wash (1 egg mixed
with 1 tablespoon water) if you wish.
Bake in a 425°F oven for 15 minutes or until
golden brown. Serve warm. Makes 70 to 100
small pastries.
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Cheese --
Knishes --
Spinach |
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Cooking Tips:
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