New York City Knish - cooking recipe

Ingredients

6 medium russet potatoes
2 1/2 tablespoons butter
1/4 minced onion
3 tablespoons fat-free chicken broth or 3 tablespoons vegetable broth
1/2 teaspoon salt, more to taste
1/8 teaspoon ground black pepper, more to taste
chives (optional) or red pepper flakes, to taste (optional)
6 sheets phyllo dough

Preparation

Peel, halve and boil potatoes until tender, 15-20 minutes.
Mash in a large bowl.
Saute onion in 1 1/2 tablespoons butter until translucent but not brown.
Add to mashed potatoes with broth, salt, pepper and spices.
Stir well.
Melt remaining tablespoon of butter.
Pre-heat oven to 375 degrees.
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 the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top.
(Trim and discard excess dough.) 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 four knishes.