I had never tasted a knish until I moved to New York City, where I discovered them in delis everywhere. Those comforting dough-wrapped packets of mashed potato became a favorite with my whole family, although the store-bought kind can be a bit pasty and filled with fat. Then I discovered this fabulous recipe that uses olive oil and olives–so good for heart-health–and a wonderful time-saving, lower-carb trick that makes a tasty packet for serving up the potatoes. It is a great way to use up leftover mashed potatoes, too!

We love the flavor of these knishes, and our waistlines appreciate this healthier version. Here is the simple recipe for making comforting Potato and Olive Knishes.

INGREDIENTS

6 cups leftover mashed potatoes
1/2 cup plus 2 tablespoons olive oil
1/2 cup pitted kalamata olives
1 cup scallions, chopped
Salt, to taste
14 6-inch square egg roll wrappers

1. Preheat oven to 375F.

2. Combine the mashed potatoes with 1/2 cup oil, olives, scallions, and salt in a large bowl.

3. Place an egg roll wrapper on a clean work surface to that it is diamond-shaped. Put 2 tablespoons of the potato mixture in the center. Fold up the top and bottom corners of the wrapper to meet in the middle, then fold up the right and left corners to meet in the middle.

4. Gently pick up the knish and hold in the palms of your hands like a ball, gently squeezing to shape into a round. Repeat the process with the remaining wrappers and potato mixture.

5. Place knishes on an unoiled baking sheet and brush the tops with the remaining 2 tablespoons of olive oil. Bake approximately 20 minutes, until golden brown.

6. Serve warm. (These are delicious all by themselves, but you may want to experiment with dipping sauces for them, if you like.)

Makes 14 knishes.