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Phyllo Knishes

Yield 12 servings (serving size: 1 knish)
Freeze in an airtight container instead of zip-top plastic bags because frozen phyllo can be fragile. Serve with bottled chutney.

Ingredients

  • 1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 2 tablespoons reduced-fat sour cream
  • 1/2 teaspoon salt-free garlic and herb seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped green onions
  • 18 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • Cooking spray

Nutrition Information

  • calories 120
  • caloriesfromfat 15 %
  • fat 2 g
  • satfat 0.6 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 3 g
  • carbohydrate 21.9 g
  • fiber 1 g
  • cholesterol 1 mg
  • iron 1.2 mg
  • sodium 190 mg
  • calcium 7 mg

How to Make It

  1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add sour cream, garlic and herb seasoning, salt, and pepper; mash mixture with a fork or potato masher until smooth. Stir in onions. Cool to room temperature.

  2. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); layer with 2 additional phyllo sheets. Cut phyllo stack in half crosswise. Top each half with about 2 tablespoons potato mixture, leaving a 1/2-inch border. Roll up jelly-roll fashion, starting with short side. Tuck ends under; place rolls, seam sides down, on a baking sheet coated with cooking spray. Repeat with remaining phyllo and potato mixture to total 12 knishes. Lightly coat knish tops with cooking spray. Place knishes in an airtight container; freeze up to 3 months.

  3. Preheat oven to 400°.

  4. Place frozen knishes on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until browned and crisp. Serve immediately.