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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
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.
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