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Spinach and Mushroom Turnovers
Source: dLife

Spinach and shiitake mushroom mixture encased in crispy phyllo dough.

Prep Time: 30 minutes
Cook Time: 12 minutes
Difficulty: Difficult

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
1/2 Fat , 1/2 Vegetables , 1 Other Carbs
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.
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1 tsp  olive oil
8 oz  Mushrooms, fresh, medium
1 cup  fresh chopped onion
3 each  medium garlic cloves
12 oz  Tofu, firm, lite
1 tbsp  light yellow miso paste
1 tbsp  fresh lemon juice
0.125 tsp  salt
0.125 tsp  black pepper
18 oz  fresh baby spinach
36 each  phyllo pastry dough sheet
1 each  cooking spray
  1. Pour oil in a frying pan and heat over medium high heat. Saute mushrooms, onion, and garlic 10 minutes. Take off of heat.
  2. Mix tofu, miso, lemon juice, salt, and pepper in a bowl, mash together. Stir in mushroom mixture.
  3. 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.
  4. Mix spinach with tofu mixture and let cool.
  5. Preheat oven to 400 degrees.
  6. Lay 3 phyllo sheets on a cutting board or flat work area.
  7. Cover the other dough to prevent drying.
  8. Spray phyllo with cooking spray.
  9. Slice stack lengthwise into 4 (3 1/3 inch wide) strips.
  10. Place 1 tablespoon of spinach mixture onto one end of the strip.
  11. Fold one corner of the opposite end over mixture to form a triangle. Keep folding until all dough is used.
  12. Lay triangles, seam side down on a cookie sheet.
  13. Spray triangles with cooking spray.
  14. Continue folding and stuffing until all phyllo and spinach mixture has been used.
  15. Bake for 12 minutes or until golden and puffy.

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