SPINACH AND SHIITAKE MUSHROOM PHYLLO TURNOVERS
Make and share this Spinach and Shiitake Mushroom Phyllo Turnovers recipe from Food.com.
Provided by dicentra
Categories Greens
Time 32m
Yield 24 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 17.4, Fat 0.3, SaturatedFat 0.1, Sodium 39.4, Carbohydrate 3.4, Fiber 0.8, Sugar 0.9, Protein 0.9
SPINACH AND MUSHROOM TURNOVERS
Mozzarella and ricotta make a creamy base for these savory turnovers filled with spinach and mushrooms. They're the perfect meatless recipe.
Provided by My Food and Family
Categories Meal Recipes
Time 40m
Yield 8 servings, 1 turnover each
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Melt butter in large skillet on medium heat. Add mushrooms; cook and stir 3 to 4 min. or until tender. Spoon into large bowl. Add spinach, cheeses, garlic powder, nutmeg and pepper; mix well. Set aside.
- Roll each pastry sheet into 12-inch square. Cut each square into 4 (6-inch) squares. Top each 6-inch square with 1/4 cup of the spinach mixture. Moisten pastry edges lightly with water. Fold each pastry square over filling to form triangle; seal edges with fork. Brush tops of turnovers with egg. Make 2 or 3 slits in top of each turnover with sharp knife. Place on ungreased baking sheets.
- Bake 20 min. or until golden brown.
Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 4 g, Protein 11 g
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