Prep 20 mins
Cook 12 mins
Cooking Light Sept 07. OAMC. Freeze before baking.
- 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) packagesfresh Baby Spinach
- 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; 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.