Spinach And Shiitake Mushroom Phyllo Turnovers - cooking recipe

Ingredients
    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) packages fresh Baby Spinach
    frozen phyllo dough, thawed (1 pound)
    cooking spray
Preparation
    Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic to pan; saute 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\u00b0.
    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\u00b0 for 12 minutes or until golden.

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