Mushroom and Spinach Phyllo Triangles
Phyllo dough is thin sheets of unleavened flour dough used for making Greek pastries, like baklava, and appetizers. While traditional phyllo triangles use cheese as filling, this vegan version uses firm tofu.
Serves: 24Hands-on: 40 minutesTotal: 55 minutesDifficulty: Medium
- 8 oz. shiitake mushrooms, diced
- 1 cup red onion, chopped
- 1⁄2 tsp. dried tarragon
- 2 cloves garlic, minced
- 1 Tbsp. plus 3⁄4 cup safflower oil
- 12 oz. firm tofu
- 1 Tbsp. sweet white miso
- 1 Tbsp. lemon juice
- 1⁄8 tsp. salt
- 10 oz. spinach, chopped
- 36 sheets phyllo dough, thawed in refrigerator
- In a skillet, sauté mushrooms, red onion, tarragon, and garlic in 1 tablespoon safflower oil. Sauté 10 minutes or until tender. Remove from heat.
- Mix together tofu, miso, lemon juice, and salt. Add mushroom mixture to tofu mixture in bowl, and stir until combined.
- Heat a large skillet over medium heat. Add half of the spinach to pan; cook until wilted (about 5 minutes), stirring frequently. Drain. Repeat procedure with remaining spinach. Add spinach to mushroom tofu mixture in bowl. Stir until well combined.
- Preheat oven to 400°F. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to keep from drying). Lightly brush phyllo with safflower oil. Layer a sheet on top. Brush phyllo with more safflower oil. Layer one more sheet on top. Brush with more safflower oil. Cut stack lengthwise into four 3 1⁄2-inch wide strips.
- Spoon about 1 rounded tablespoon of 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 brush tops with safflower oil. Repeat procedure with remaining phyllo sheets and filling. Bake for 12 minutes or until golden.