This is a wonderful vegan rendition of the classic Greek appetizer. The use of tofu and miso replaces the need for feta cheese. You will find that these little pastry pillows are so luscious that it's hard to believe they are nondairy and healthful.
Makes 20 servings; 3 triangles per serving
Filling
- 1/2 teaspoon extra-virgin olive oil
- 2 teaspoons minced fresh garlic
- 1 cup chopped yellow onion
- 2 cups chopped button mushrooms
- 1 cup chopped fresh shiitake mushrooms
- 1/4 cup white wine
- 5 cups packed chopped spinach
- 1 1/4 cups crumbled extra-firm tofu (about 7 ounces)
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons miso paste
- 1 teaspoon tamari (soy) sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
Phyllo
- 1 (16-ounce) box phyllo dough
- Olive oil cooking spray
Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
For the filling: Heat a medium sauté pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Mix in the garlic and onion and cook until the onion has softened, about 2 minutes. Add the mushrooms and cook 1 minute. Pour in the white wine and boil until the pan is almost dry, about 2 minutes. Add the spinach and cook until just wilted, about 2 minutes. Remove from the pan and cool completely.
In a mixing bowl, combine the vegetables, tofu, herbs, miso, tamari, salt, pepper, and nutmeg. Mix well and set aside.
For the phyllo: Lay out the phyllo dough on a baking sheet and cover with a damp cloth. On a cutting board lay out one sheet of phyllo. Lightly mist the phyllo sheet with cooking spray. Repeat to make a total of 3 layers.
Cut the phyllo sheet 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. You will be forming small triangles. Repeat folding about 4 times or until completely sealed. Place triangles on prepared baking sheet. Lightly mist the top of the triangles with cooking spray. Bake for 15 to 20 minutes, or until golden brown.
Per 3 triangles:
Calories 120; Protein 5g; Total Fat 3.5g; Saturated Fat 0g; Carbohydrates 18g; Dietary Fiber 0g; Cholesterol 0mg; Sodium 230mg
