* Exported from MasterCook *

                              Potato Knishes

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Main Dish                       Snacks
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  oil -- or butter, margarine, or any combination
  2              large  onions -- chopped
  4              large  baking potatoes
  1                     egg -- or equivalent in substitute*
  1              pinch  ground nutmeg
                        salt and white pepper -- to taste
  12            sheets  phyllo dough
     1/4           cup  melted butter -- or margarine
     1/2           cup  fresh bread crumbs -- toasted

1. Heat the first amount of butter in a medium skillet and add onions. Lower heat and fry until light brown. Remove from heat and let cool slightly.

2. Bake or steam the potatoes until just tender, then peel and either mash or put through a ricer. Don't whip or use instant mashed potatoes because a certain texture is necessary. Combine the potatoes with the onions and stir in the egg and seasonings.

3. Preheat the oven to 375 degrees F.

4. Spray a baking sheet with nonstick cooking spray. Unroll the phyllo and carefully peel apart 12 sheets. Cover 6 sheets to prevent drying at this point.

5. Brush 1 sheet lightly with melted butter, lay on the next sheet quickly, and repeat until the first 6 sheets are done.

6. Sprinkle half the breadcrumbs over the phyllo. Spoon half the potato-onion mixture across the short end in a ribbon, stopping about 4 inches from the edge. Fold these edges over to cover the filling, then roll the dough up into a cylinder. Carefully transfer the filled dough to the baking sheet.

7. Repeat steps 5 and 6.

8. With a sharp knife, slash partially through the rolls leaving the bottoms intact and not separating the slices. Brush the tops with melted butter or margarine and bake until golden brown, about 30 to 40 minutes.

Source:
  "Vegetarian Times Complete Cookbook"
Copyright:
  "1995"

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Per Serving: 177 Calories; 8g Fat (49.8% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 150mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

NOTES : *You can use EnerG egg substitute
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0