This recipe gives instructions for rectangular knishes, which are the
easiest to make. However, if you're interested in making them round,
simply use a 3-inch biscuit cutter to make circles instead of
rectangles, and follow this diagram for folding. Pictures can be found
at
http://glutenfreebay.blogspot.com/2006/11/gluten-free-knishes-mission.html


GLUTEN-FREE SPINACH POTATO KNISHES

Dough:

1 7.5-ounce package Chebe All-Purpose Gluten-Free Bread Mix
2 large eggs
2 tbsp oil or softened margarine
5 tbsp milk, liquid milk substitute, or water
3 tbsp oil or beaten egg, set aside

Filling:

1 cup fresh baby spinach, chopped finely
1 large baking potato
1 tbsp vegetable oil
1 tablespoon butter
1/2 large onion
1/2 tsp ground black pepper
1 1/2 tsp kosher salt
1 large egg
Cooking spray

Preheat oven to 375 F. Grease a baking sheet thoroughly with cooking
spray.

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).

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.

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.

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.

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.