- 8
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Ingredients
- Directions:
- 2 medium (about 1 pound) Idaho potatoes, peeled
- ½ cup (2 ounces) shredded Havarti cheese
- 1/4 cup 1 percent low-fat cottage cheese
- 2 tablespoons Lawry’s golden dijon mustard
- 2 tablespoons minced green onions
- 4 sheets frozen phyllo pastry, thawed
- Vegetable cooking spray
- ●Cut potatoes into quarters; place in a large saucepan with 1 inch of water.
- ●Bring to a boil; cover; reduce heat and simmer 25 to 30 minutes or until potatoes are tender.
- ●Drain well; mash or beat at medium speed on an electric mixer until smooth.
- ●Add cheeses, mustard, and green onions; beat until smooth.
- ●Coat 1 sheet phyllo with cooking spray; fold in half crosswise; cut in half crosswise; coat with cooking spray.
- ●Place 1/4 cup potato mixture in a 4 x 2 inch strip across short side of phyllo, leaving a 1 inch border.
- Bring bottom edge over filling; fold in sides and roll up; coat with cooking spray.
- ●Place seam-side down on baking sheet.
- ●Repeat with remaining ingredients.
- ●Bake at 375 degrees for 20 to 25 minutes or until crisp and golden broewn.
- ●Serve immediately.
Preparation
Step 1
About 109 calories per serving