2-Ingredient Dough Knishes

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The 2-ingredient dough is amazing in how easy it is to make healthy baked goods of all kinds, from sweet to savory. We started with Bagels, moved on to sweet Rugelach and now we have savory knishes all with less than 5 ingredients total!  

We made our knishes with an easy spinach and potato filling, but feel free. to make it your own. 

Note: To make this recipe with regular flour, add 2 teaspoons (10 g) baking powder and a large pinch (about ⅓ teaspoon) salt. 

For the mashed potatoes, you can simply microwave a potato until soft, scoop and mash for ease. For extra flavor, add ¼ cup caramelized onions to the filling.

Get the recipe for 2-Ingredient Dough Bagel and Knish

Note: The magic in this dough is really best when made with Greek yogurt, but if you want to make this vegan or pareve, try a dairy-free yogurt or check out these versions with Butternut Squash and Pumpkin

2-ingredient-knish-1
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

Dough

  • 1⅓ (160 g) cups self rising flour, plus more as needed
  • 1 cup (200 g) plain fat free Greek yogurt, plus more as needed

Filling

  • 1 medium potato, cooked and mashed
  • 4 ounces frozen chopped spinach, thawed, liquid squeezed out
  • 2 green onions, chopped
  • 3 tablespoons plain fat free Greek yogurt, divided (plus a little extra for brushing)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 350°F. Line a sheet pan with parchment paper.
  2. Place flour and yogurt in a medium bowl; stir well with a spoon until just combined and then continue to knead dough by hand in the bowl until smooth, about 1 to 2 minutes. If dough is too sticky to knead, add 1 to 2 more tablespoons flour; let dough sit 5 minutes.
  3. Meanwhile, in a medium bowl, combine mashed potato, spinach, green onions, and 2 tablespoons yogurt until well-combined; season with salt and pepper.
  4. Place dough on a work surface sprinkled with a little flour; roll dough into a rectangle. Spoon potato mixture in a log shape along one long edge of rectangle; brush opposite edge of dough with remaining 1 tbsp yogurt. Roll dough over filling and continue rolling up tightly, jelly-roll style.
  5. Using a knife, make 6 evenly-spaced indentations along rolled-up dough. Using the side of your hand, press down on dough along indentations to separate dough into 6 pieces; seal ends of each piece and mold each into a circle. Lightly brush knish tops with a little yogurt mixed with a few drops of water.
  6. Bake until lightly browned, about 25 minutes.
  7. Serving size: 1 knish

Serving size: 1 knish

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