1 t. olive oil
2 C. diced Shiitake mushrooms (about 8 oz)
1 C. chopped onion
3 garlic cloves, minced
1 (12.3 oz) package reduced fat firm tofu, drained
1 T. yellow miso
1 T. lemon juice
1/8 t. sea salt
1/8 t. freshly ground black pepper
3 (6 oz) packages fresh baby spinach
36 sheets frozen phyllo dough, thawed (1 lb)
cooking spray
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, and stir until combined.
Heat a large nonstick skillet over medium heat. Add 1 back 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 well to combined. Cool
Preheat oven to 400
Cover phyllo dough to keep from drying out while you work on each turnover. Place 3 phyllo sheets on a large cutting board or work surface; lightly coat with cooking spray. Cut stack lengthwise into 4 (3-1/2 in wide) strips. Spoon about 1 rounded tablespoon spinach mixture onto one end of each strip. Fold corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of the strip (like folding a flag). Place triangles seam sides down, on a baking sheet. Lightly coat the tops with cooking spray. Repeat with remaining phyllo sheets and filling.
Bake at 400 for 12 minutes or until golden.
Serving size 2 turnovers: 77 calories, 1.5g fat, 3.2g protein, 12.5g carbs, 1.1g fiber