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Spinach and Shiitake Mushroom Phyllo Turnovers

Spinach and Shiitake Mushroom Phyllo Turnovers

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

Cooking Light SEPTEMBER 2007

  • Yield: 4 dozen (serving size: 2 turnovers)

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.

Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 18%
  • Fat: 1.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.2g
  • Carbohydrate: 12.5g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 161mg
  • Calcium: 29mg
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Spinach and Shiitake Mushroom Phyllo Turnovers recipe

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