Source: Recipe from the Passover Lite Kosher Cookbook, ©1996 by Gail Ashkanazi-Hankin,

Knishes stuffed wih potatoes and broccoli

Servings

8 oz Mashed Potatoes, plain (1 cup)
0.33 cup matzoh meal
2 tbsp potato starch
0.5 small onions , finely chopped
2 egg whites (or 1/4 cup Passover egg substitute)
0.5 tsp black pepper
1 pinch salt
1 cup Broccoli, chopped, cooked, drained , finely chopped
1 cooking spray

1 Preheat oven to 375°F. Generously coat a baking sheet with the cooking spray; set aside.
2 In a bowl, combine the potatoes, matzo meal, potato starch, onion, egg whites, pepper, and salt; knead together. Divide the dough into 6 balls and flatten each.
3 Divide the broccoli evenly onto each circle, fold over, and press edges to seal.
4 Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven.
5 Bake for 15 minutes on each side. Serve hot.

These could be served as a side dish, but are filling enough to be the main dish.