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1
Preheat oven to 325 degrees.
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2
In bowl, mix together ricotta cheese with egg.
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3
Take out stack of phyllo dough.
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4
Cover with wax paper and then cover that with a wet towel to prevent dough from drying out as you work.
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5
Place a sheet of parchment paper over working space and brush thin layer of butter on parchment.
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6
Place one sheet of phyllo dough onto parchment and quickly brush with thin layer of butter.
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7
Repeat two times so that there are 3 sheets of dough on top of one another.
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8
Place 4 Tablespoons of mashed potatoes across one of the shorter ends of the phyllo sheet, leaving an inch space on each side of potatoes.
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9
Top the potatoes evenly with 2 Tablespoons of ricotta cheese mixture.
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10
Carefully roll the sheet, burrito style starting from the shorter end.
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11
Once the knish is halfway rolled, fold in the ends and continue to roll the knish, tucking the ends in as you roll.
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12
Once rolled, place knish seam side down onto a cookie sheet topped with parchment paper.
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13
Continue entire process 4 times, so you end up with 4 knishes.
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14
Bake for 25 minutes.
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15
Take our and brush each knish lightly with left over butter.
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16
Bake for another 5 minutes.
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17
Serve hot.
