Title: Mini Knishes
Categories: Appetizers, Side dish, Cheese, Holiday
Yield: 36 Servings
1 md Onion; peeled and chopped
1 ts Olive oil
2 c Non-fat small curd cottage
-cheese
2 tb Egg replacer mixed with
1 Extra large egg white
1/8 ts Ground white pepper
1 c Cooked mashed Idaho
-potatoes
3 Sheets phyllo pastry
1/3 c Fine dried bread crumbs
Olive oil spray
Saute the onion in the olive oil until wilted and golden. Mix the
onion, cottage cheese, egg, pepper and potatoes in a bowl. Beat
well by hand or with a hand mixer.
Coat 1 phyllo sheet with olive oil cooking spray. (Keep the rest
of the phyllo dough covered.) Sprinkle with 1 tablespoon of bread
crumbs and cut into 4 inch squares. (A pizza cutter does a good
job.)
Place a scant tablespoon of filling in the center of each square.
Fold the top and bottom of the phyllo over the filling. Turn over
and fold the 2 sides towards the center.. There will be several
thicknesses of dough on both the top and bottom of the knish. Place
the second folded side down on a nonstick baking sheet coated with
olive oil spray.
Repeat as above until all the mixture has been used. Prick each
knish once with a fork; coat lightly with olive oil spray. Bake in
a preheated 325 F oven for about 30 minutes or until golden brown.
Harriet Roth's Deliciously Healthy Jewish Cooking (350 New
Low-Fat, Low Cholesterol, Low Sodium Recipes for Holidays and
Every Day)
Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 27, 1998
