Spinach and Shiitake Mushroom Phyllo Turnovers

These turnovers can be assembled and frozen until you are ready to bake them.

Yield:

4 dozen (serving size: 2 turnovers)

Recipe from

Nutritional Information

Calories 77
Caloriesfromfat 18 %
Fat 1.5 g
Satfat 0.3 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 3.2 g
Carbohydrate 12.5 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 161 mg
Calcium 29 mg

Ingredients

1 teaspoon olive oil
2 cups diced shiitake mushroom caps (about 8 ounces)
1 cup chopped onion
3 garlic cloves, minced
1 (12.3-ounce) package reduced-fat firm tofu, drained
1 tablespoon yellow miso (soybean paste)
1 tablespoon lemon juice
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
3 (6-ounce) packages fresh baby spinach
36 (14 x 9-inch) sheets frozen phyllo dough, thawed (1 pound)
Cooking spray

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic to pan; sauté 10 minutes or until tender. Remove from heat.

Place tofu in a large bowl. Add miso, juice, salt, and pepper; mash with a fork until combined. Add mushroom mixture to tofu mixture in bowl, and stir until combined.

Heat a large nonstick skillet over medium heat. Add 1 bag spinach to pan; cook until wilted (about 7 minutes), stirring frequently. Drain. Repeat procedure with remaining 2 bags spinach. Add spinach to the tofu mixture in bowl; stir until well combined. Cool.

Preheat oven to 400°.

Place 3 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying); lightly coat phyllo with cooking spray. Cut stack lengthwise into 4 (3 1/2-inch-wide) strips. Spoon about 1 rounded tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip. Place triangles, seam sides down, on a baking sheet. Lightly coat tops with cooking spray. Repeat procedure with remaining phyllo sheets and filling. Bake at 400° for 12 minutes or until golden.

Note:

Peter Berley,

The Flexitarian Table: Inspired Flexible Meals for Meat Lovers, Vegetarians and Everyone in Between

September 2007