Phyllo Knishes

recipe
Freeze in an airtight container instead of zip-top plastic bags because frozen phyllo can be fragile. Serve with bottled chutney.

Yield:

12 servings (serving size: 1 knish)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Preheat oven to 400°.

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

Robin Miller,

Cooking Light

November 2006
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