Spinach And Shiitake Mushroom Phyllo Turnovers

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 24
• 1 teaspoon olive oil
• 2 cups diced shiitake mushroom caps (about 8 ounces)
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 (12 1/3 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 fresh ground black pepper
• 3 (6 ounce) packages fresh baby spinach
• frozen phyllo dough, thawed (1 pound)
• cooking spray

Recipe

• 1 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.
• 2 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.
• 3 heat a large nonstick skillet over medium heat. add 1 bag spinach to pan; cook until wilted (about 7 minutes), stirring frequently. drain.
• 4 repeat procedure with remaining 2 bags spinach. add spinach to the tofu mixture in bowl; stir until well combined. cool.
• 5 preheat oven to 400°.
• 6 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.
• 7 cut stack lengthwise into 4 (3 1/2-inch-wide) strips. spoon about 1 rounded tablespoon spinach mixture onto one end of each strip.
• 8 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.
• 9 place triangles, seam sides down, on a baking sheet. lightly coat tops with cooking spray. repeat procedure with remaining phyllo sheets and filling.
• 10 bake at 400° for 12 minutes or until golden.