- Cooking Time:
- Servings: 24
- Preparation Time:
- 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
- Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic to pan; saute 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 400F.
- 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 400F for 12 minutes or until golden
NotesThese turnovers can be assembled and frozen until you are ready to bake them.
4 dozen (serving size: 2 turnovers)
CALORIES 77(18% from fat); FAT 1.5g (sat 0.3g,mono 0.8g,poly 0.3g); PROTEIN 3.2g; CHOLESTEROL 0.0mg; CALCIUM 29mg; SODIUM 161mg; FIBER 1.1g; IRON 1.5mg; CARBOHYDRATE 12.5g
(taken from Cooking Light)