It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spinach and Mushroom Turnovers

Source: dLife

Spinach and shiitake mushroom mixture encased in crispy phyllo dough.

Nutrition Facts

Makes 48 servings
Amount Per Serving

Calories	55.8

Total Carbs	9.3 g

Dietary Fiber	0.9 g

Sugars	0.2 g

Total Fat	1.1 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	13.4 mg

Protein	2.0 g

Sodium	109.7 mg

Dietary Exchanges 1.1 Fat, 0.3 Vegetables, 0.0 Fruits, 0.1 Meat, 0.5 Other Carbs, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 tsp olive oil 8.0
8 oz Mushrooms, fresh, medium 1.0
1 cup fresh chopped onion 3.0
3 each medium garlic cloves 12.0
12 oz Tofu, firm, lite 1.0
1 tbsp light yellow miso paste 1.0
1 tbsp fresh lemon juice 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper 18.0
18 oz fresh baby spinach 36.0
36 each phyllo pastry dough sheet 1.0
1 each cooking spray

Directions

Pour oil in a frying pan and heat over medium high heat. Saute mushrooms, onion, and garlic 10 minutes. Take off of heat.
Mix tofu, miso, lemon juice, salt, and pepper in a bowl, mash together. Stir in mushroom mixture.
Heat a frying pan over medium heat. Cook 1 bag (6 oz) of spinach 7 minutes or until wilted. Strain. Cook other 2 bags of spinach in the same manner.
Mix spinach with tofu mixture and let cool.
Preheat oven to 400 degrees.
Lay 3 phyllo sheets on a cutting board or flat work area.
Cover the other dough to prevent drying.
Spray phyllo with cooking spray.
Slice stack lengthwise into 4 (3 1/3 inch wide) strips.
Place 1 tablespoon of spinach mixture onto one end of the strip.
Fold one corner of the opposite end over mixture to form a triangle. Keep folding until all dough is used.
Lay triangles, seam side down on a cookie sheet.
Spray triangles with cooking spray.
Continue folding and stuffing until all phyllo and spinach mixture has been used.
Bake for 12 minutes or until golden and puffy.