6 tablespoons olive oil
.5 cup chopped onion
.25 xup xhopped drained roasted red peppers from jar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 teaspoon ground cumin
1 medium russet potato, peeled and cut into 2-inch pieces
8 sheets phyllo dough, thawed if frozen
4 ounces soft fresh goat cheese (such as Montrachet)
•Heat 2 tablespoons olive oil in medium skillet over medium heat. Add onion; saute 5 minutes. Mix in red peppers, cilantro, mint and cumin. Set aside.
•Cook potato in boiling salted water until tender, 15 minutes. Drain. Mash potato until smooth. Mix in red pepper mixture. Season with salt and pepper.
•Place 1 phyllo sheet on work surface. Brush with 1.5 teaspoon oil. Top with second sheet. Brush with 1.5 teaspoon oil. Cut stacked sheets crosswise into 4 strips, each about 4 inches wide. Spoon 1 tablespoon potato filling in one corner of each strip. Top each with 1 teaspoon goat cheese.
•Starting at filled corner of one strip, fold pastry over filling. Continue turning and folding, forming a triangle. Repeat for all pastry strips. Transfer pastries to baking sheet. Brush with oil.
•Preheat oven to 350F. Bake pastries until golden brown, about 12 minutes.
