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1
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.
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2
Place tofu in a large bowl. Add miso, juice, salt, and pepper; mash with a fork until combined. Add mushroom mixture to tofu mixture in bowl, and stir until combined.
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3
Heat a large nonstick skillet over medium heat. Add 1 bag spinach to pan; cook until wilted (about 7 minutes), stirring frequently. Drain.
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4
Repeat procedure with remaining 2 bags spinach. Add spinach to the tofu mixture in bowl; stir until well combined. Cool.
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5
Preheat oven to 400u00b0.
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6
Place 3 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying); lightly coat phyllo with cooking spray.
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7
Cut stack lengthwise into 4 (3 1/2-inch-wide) strips. Spoon about 1 rounded tablespoon spinach mixture onto one end of each strip.
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8
Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
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9
Place triangles, seam sides down, on a baking sheet. Lightly coat tops with cooking spray. Repeat procedure with remaining phyllo sheets and filling.
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10
Bake at 400u00b0 for 12 minutes or until golden.
