Serves: 20Hands-on: 45 minutesTotal: 1 hourDifficulty: Medium
- ½ tsp. extra-virgin olive oil
- 1 large sweet onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 cups chopped button mushrooms
- 1 cup chopped fresh shiitake mushrooms
- ¼ cup dry white wine
- 5 packed cups chopped spinach
- 1¼ cups crumbled extra-firm tofu
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 2 tsp. dried parsley
- 2 tsp. miso paste
- 1 tsp. tamari or soy sauce
- ½ tsp. freshly ground black pepper
- ⅛ tsp. ground nutmeg
- 1 package (16 oz.) phyllo dough
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- To prepare the filling, heat a nonstick sauté pan over medium-high heat. Add the olive oil. Add the onion and sauté for 2 minutes or until transparent. Add the garlic and sauté for 1 minute. Add the mushrooms and cook for 1 more minute. Pour in the wine, bring to a boil, and cook until the pan is almost dry, about 2 minutes. Add the spinach and toss with the onion-mushroom mixture, cooking until just wilted, about 2 minutes. Remove from the pan and let cool completely.
- In a mixing bowl, combine the cooled sautéed vegetables, tofu, herbs, miso, tamari, pepper, and nutmeg; mix well and set aside.
- Lay out the phyllo dough on a baking sheet and cover with a damp cloth. On a cutting board, lay out 1 sheet of phyllo. Lightly mist the phyllo sheet with nonstick cooking spray. Repeat to make a total of 3 layers.
- Cut the sheet of phyllo vertically into 6 strips. Place 1 tablespoon of the spinach mixture on the end of each phyllo strip. Fold the bottom left corner to the right top corner, over the spinach mixture. Continue to fold about 4 times to completely seal, creating a small triangle. Place the triangles on the prepared baking sheet. Lightly mist the top of the triangles with cooking spray. Keep covered with damp towel until all the triangles are made. Bake for 15 minutes or until golden brown.