These unique appetizers with savory potato and onion filled phyllo pastries come with a small taste of comfort in every bite.
- 18 sheets Athens Phyllo®Dough (9” x 14”), thawed
- 2 pounds russet potatoes, peeled and cut in half
- 1 teaspoon + 1 pinch (for boiling potatoes) salt
- 2 tablespoons olive oil
- 4 cups sweet onion, thinly sliced
- 1/4 teaspoon pepper
- 1/4 cup butter, melted
- 1 large egg + 2 egg yolks
- 2 tablespoons milk
Thaw one roll of Phyllo, following thawing instructions on package. Preheat oven to 350⁰F.
Place potatoes in a medium saucepan with enough water to cover and add a pinch of salt. Bring to a boil, and then simmer until tender. Drain, mash and set aside to cool.
Heat 2 tablespoons of olive oil in a large sauté pan. Add onions, cooking covered over medium heat until they become soft and begin to brown. Remove from heat to cool.
In a large mixing bowl, combine mashed potatoes, salt, pepper, onions and any remaining oil. Mix in one egg.
Unroll and cover Phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
Lay one sheet of Phyllo dough on a work surface and brush lightly with butter. Place a second sheet on top and brush with butter. Place one more sheet on top but do not butter. Cut layered Phyllo in half widthwise, so you have two stacks each 9” x 7”. Place 1/3 cup filling on each stack toward the bottom (an ice cream scoop is perfect for this). Fold long sides over the filling and then roll from the bottom up, making two packets. Repeat the process with remaining 15 sheets of dough, yielding a total of 12 knishes. Place knishes seam side down on a baking sheet.
Whisk together egg yolks and milk. Brush the egg yolk mixture over the top and sides of each knish.
Bake for 20-25 minutes or until golden brown.
Serving Size: 1 piece (165g); Calories: 200; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 3.5g; Trans Fat: 0g; Cholesterol: 65mg; Sodium: 280mg; Total Carbohydrates: 28g; Dietary Fiber: 2g; Sugars: 4g; Protein: 5g; Vitamin A: 4%; Vitamin C: 25%; Calcium: 4%; Iron 6%