Spinach and Shiitake Mushroom Phyllo Turnovers: A Savory Delight

There’s something magical about pulling a tray of golden-brown pastries from the oven. The scent of warm, flaky dough mingled with earthy mushrooms and savory spinach always transports me back to a small bakery I stumbled upon in Greece. I remember biting into a similar turnover, the crispy phyllo shattering in my mouth, revealing a flavorful, comforting filling. It was a simple pleasure, a perfect little pocket of joy, and I’ve been trying to recreate that experience ever since. These Spinach and Shiitake Mushroom Phyllo Turnovers come pretty darn close!

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Servings: 12
• Yield: 12 Turnovers
• Dietary Type: Vegetarian

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
• 1 package frozen phyllo dough, thawed (1 pound)
• Cooking spray

Equipment Needed

• Large nonstick skillet
• Large bowl
• Fork
• Cutting board
• Baking sheet

Instructions

1. Begin by heating the olive oil in a large nonstick skillet over medium-high heat. This will be the base for your flavor.
2. Add the diced shiitake mushroom caps, chopped onion, and minced garlic to the pan. Sauté for 10 minutes, or until the mushrooms and onions are tender and slightly caramelized. Remove the skillet from the heat and set aside. This step is crucial for developing the rich, umami flavor of the filling.
3. While the mushrooms are cooking, prepare the tofu base. Place the drained reduced-fat firm tofu in a large bowl.
4. Add the yellow miso, lemon juice, sea salt, and fresh ground black pepper to the bowl with the tofu. Using a fork, mash the tofu until it’s well combined with the seasonings, creating a somewhat smooth paste. This will act as a binder and add depth of flavor to the filling.
5. Add the sautéed mushroom mixture to the bowl with the tofu mixture. Stir until everything is thoroughly combined. Make sure the mushrooms and onions are evenly distributed throughout the tofu.
6. Now, it’s time to wilt the spinach. Heat a large nonstick skillet over medium heat. Add one bag of fresh baby spinach to the pan. Cook until the spinach is wilted, which should take about 7 minutes, stirring frequently to ensure even cooking.
7. Drain the wilted spinach to remove any excess moisture. Excess moisture can make the phyllo soggy.
8. Repeat the spinach wilting procedure with the remaining two bags of spinach, draining each batch after it’s wilted.
9. Add all the wilted and drained spinach to the tofu mixture in the bowl. Stir until the spinach is well combined with the tofu and mushroom mixture. The filling is now ready! Let it cool slightly before assembling the turnovers to prevent the phyllo from becoming too soft.
10. Preheat your oven to 400°F (200°C). This high temperature will ensure the phyllo becomes golden and crispy.
11. Take out the thawed phyllo dough. Place 3 sheets of phyllo on a large cutting board or work surface. It’s essential to keep the remaining dough covered with a damp towel to prevent it from drying out and becoming brittle.
12. Lightly coat the 3 sheets of phyllo with cooking spray. This will help create flaky layers in the turnovers.
13. Cut the stack of phyllo lengthwise into 4 strips, each approximately 3 1/2 inches wide.
14. Spoon about 1 rounded tablespoon of the spinach mixture onto one end of each strip. Don’t overfill, or the turnovers will be difficult to fold and might burst during baking.
15. Fold one corner of the opposite end over the mixture, forming a triangle. Continue folding back and forth into a triangle to the end of the strip, like folding a flag.
16. Place the finished triangles, seam sides down, on a baking sheet lined with parchment paper (optional, but recommended for easy cleanup).
17. Lightly coat the tops of the triangles with cooking spray. This will help them achieve a beautiful golden-brown color.
18. Repeat the entire procedure with the remaining phyllo sheets and spinach filling.
19. Bake at 400°F (200°C) for 12 minutes, or until the turnovers are golden brown and crispy. Keep a close eye on them, as baking times can vary slightly depending on your oven.

Expert Tips & Tricks

• For extra flavor, try adding a pinch of nutmeg or a dash of red pepper flakes to the spinach mixture.
• If you’re short on time, you can use pre-wilted spinach, but be sure to squeeze out any excess moisture.
• To prevent the phyllo from sticking, make sure your work surface is clean and dry.
• If the phyllo dough tears easily, it may not be fully thawed. Allow it to thaw completely in the refrigerator before using.
• You can prepare the filling a day ahead of time and store it in the refrigerator. This will save you time on the day you want to bake the turnovers.

Serving & Storage Suggestions

Serve these Spinach and Shiitake Mushroom Phyllo Turnovers warm, as an appetizer, snack, or light meal. They’re delicious on their own or with a side of creamy yogurt sauce or a simple green salad.

Leftover turnovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until warmed through and crispy. You can also reheat them in a toaster oven for a similar result. For longer storage, you can freeze the baked turnovers. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Frozen turnovers can be reheated directly from the freezer, but they may take slightly longer to warm through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	174 kcal	N/A
Calories from Fat	18 kcal	N/A
Total Fat	2g	17%
Saturated Fat	0.1g	0%
Cholesterol	0mg	0%
Sodium	39.4mg	1%
Total Carbohydrate	3.4g	1%
Dietary Fiber	0.8g	3%
Sugars	0.9g	3%
Protein	0.9g	1%

Variations & Substitutions

• Gluten-Free: While phyllo dough is traditionally made with wheat flour, you could try using a gluten-free phyllo dough alternative, though the texture might be slightly different.
• Dairy-Free: This recipe is already dairy-free!
• Different Mushrooms: Feel free to experiment with other types of mushrooms, such as cremini or oyster mushrooms, for a different flavor profile.
• Add Cheese: If you’re not vegan or dairy-free, crumbled feta cheese or ricotta cheese would be a delicious addition to the filling.
• Spice It Up: A pinch of red pepper flakes or a dash of hot sauce can add a kick to these turnovers.
• Herb Infusion: Fresh herbs like dill, parsley, or chives can brighten up the flavor of the filling.

FAQs (Frequently Asked Questions)

Q: Can I freeze these turnovers before baking?
A: Yes! Arrange the unbaked turnovers on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: How do I prevent the phyllo dough from drying out?
A: Keep the phyllo dough covered with a damp towel while you’re working with it. This will help prevent it from becoming brittle and tearing.

Q: Can I use different types of greens instead of spinach?
A: Yes, you can substitute other leafy greens like kale or Swiss chard for spinach. Just make sure to remove any tough stems and cook them until wilted before adding them to the filling.

Q: My turnovers are browning too quickly. What should I do?
A: If the turnovers are browning too quickly, lower the oven temperature to 375°F (190°C) and continue baking until they are cooked through.

Q: Can I make these turnovers ahead of time?
A: You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. You can also assemble the turnovers ahead of time and store them in the refrigerator for up to 24 hours before baking.

Final Thoughts

I sincerely hope you enjoy this recipe for Spinach and Shiitake Mushroom Phyllo Turnovers. It’s a recipe that’s been refined over many years, and I find it to be a really versatile treat. Whether you’re looking for an impressive appetizer, a satisfying snack, or a light vegetarian meal, these turnovers are sure to please. So, gather your ingredients, preheat your oven, and get ready to experience the delightful combination of crispy phyllo and savory filling. Please don’t hesitate to share your experiences and feedback. Happy baking!