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Phyllo Knishes

Phyllo Knishes

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

Cooking Light NOVEMBER 2006

  • Yield: 12 servings (serving size: 1 knish)

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.

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 15%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3g
  • Carbohydrate: 21.9g
  • Fiber: 1g
  • Cholesterol: 1mg
  • Iron: 1.2mg
  • Sodium: 190mg
  • Calcium: 7mg
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