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Spanakopita

Presented by Conscious Cuisine
Makes 20 servings of 3 triangles per serving

Filling:
1/2 tsp. extra-virgin olive oil
2 tsp. minced fresh garlic
1 cup chopped yellow onion (about 1 large)
2 cups chopped button mushrooms (1 pound)
1 cup chopped fresh shiitake mushrooms
1/4 cup white wine
5 cups packed, chopped fresh spinach
1 1/4 cups crumbled extra-firm tofu (about 7 ounces)
2 tbs. finely chopped fresh oregano
2 tbs. finely chopped fresh basil
2 tbs. finely chopped fresh parsley
2 tsp. miso paste
1 tsp. tamari (soy) sauce
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg

Phyllo:
1 16-ounce box phyllo dough (28 sheets)
Olive oil cooking spray

Preheat the oven to 350 degrees F (175 degrees C). 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. Add the garlic and onion. Cook until the onion has softened, about two minutes. Add the mushrooms and cook one minute. Pour in the white wine and boil until the pan is almost dry, about two minutes. Add the spinach and cook until just wilted, about two minutes. Remove to a mixing bowl and cool completely.

Combine the spinach mixture with the tofu, herbs, miso, tamari, salt, pepper and nutmeg. Mix well and set aside. For the phyllo: Unfold the phyllo dough on a baking sheet and cover with a damp cloth to keep it from drying out as you work. On a clean cutting board, lay out one sheet of phyllo. Lightly mist the phyllo sheet with cooking spray. Repeat to make a total of three layers.

Cut the layered phyllo sheets crosswise into six strips, approximately 2 3/4 inches by 12 inches. Place 1 tbs. of the spinach mixture on the end of each phyllo strip. Fold the bottom left corner toward the right edge over the spinach mixture. You will be forming small triangles. Keep folding, about four times (like folding a flag), to seal in the filling. Repeat with each strip. Place the triangles on the prepared baking sheet and mist with cooking spray.

Repeat the process with the remaining sheets of phyllo dough, stacking the sheets, cutting into strips and folding up around the filling. Lightly mist the triangles with cooking spray and bake for 15 to 20 minutes, or until golden brown.

Per 3 triangles: Calories 120; Protein 5 g; Total Fat 3.5 g; Saturated Fat 0 g; Carbohydrates 18 g; Dietary Fiber 0 g; Cholesterol 0 mg; Sodium 230 mg