SPINACH AND SHIITAKE MUSHROOM PHYLLO TURNOVERS

Spinach and Shiitake Mushroom Phyllo Turnovers image

Provided by dicentra

Categories Greens

Time 32m

Yield 24 serving(s)

Number Of Ingredients 12

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

Steps:

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.