Low-Fat New York City Knish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 medium russet potatoes2 1/2 tablespoons low-fat butter1/4 minced onion3 tablespoons fat-free chicken (or vegetable) broth1/2 teaspoon falt, or more to taste1/8 teaspoon ground black pepper, or ore to tasteseasoning blends, chives or pepper flakes to taste (optional)6 sheets phyllo dough
1. Peel, halve and boil potatoes until tender, 15 to 20 minutes. Mash potatoes in a large bowl.
2. Saute onion in 1 1/2 tablespoons butter until translucent but not brown. Add to mashed potatoes and broth, salt, pepper and spices. Stir well.
3. Melt remaining tablespoon of butter. Preheat oven to 375 degrees F.
4. Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll ball along with length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.)
5. Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until golden brown.
Makes 4 knishes.
Number of Servings: 12
Recipe submitted by SparkPeople user MRSTEJANO.
2. Saute onion in 1 1/2 tablespoons butter until translucent but not brown. Add to mashed potatoes and broth, salt, pepper and spices. Stir well.
3. Melt remaining tablespoon of butter. Preheat oven to 375 degrees F.
4. Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll ball along with length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.)
5. Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until golden brown.
Makes 4 knishes.
Number of Servings: 12
Recipe submitted by SparkPeople user MRSTEJANO.
Nutritional Info Amount Per Serving
- Calories: 133.2
- Total Fat: 3.1 g
- Cholesterol: 6.5 mg
- Sodium: 165.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 2.6 g
- Protein: 2.9 g
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