Savory and filling!


8-10 potatoes
4 onions, sliced or chopped
3/4 cup oil
1-2 shredded zucchini
4 eggs
2 1/2 cups flour
1 Tbsp. salt
1 tsp. pepper

Boil and mash the potatoes; let cool a bit, for easy handling. Combine with remaining ingredients. Optional: Brush top with egg, sprinkle sesame seeds. Bake 1 hour at 350F in 9×13″ pan. Cut into individual knishes.

This recipe freezes and re-heats easily. To defrost, refrigerate overnight. Bake covered, at 350F for about 30 minutes, then uncover and bake an additional 15 minutes. Times will vary depending on how frozen it is and on your oven.

Tova Younger moved to Israel with her family nearly ten years ago, where she became a writer. Her book, Hands-on How-to’s for the Home and Heart, is a collection of tips and techniques to enhance your life, spiritually and practically, and includes over 50 easy recipes! You can purchase it at For more information email

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