Vegan Turnovers

From Moosewood Restaurant New Classics

Ingredients:
1 cake firm tofu (16 ounces)
1/3 cup sun-dried tomatoes (not packed in oil)
1 TBL olive oil
1 cup chopped onions
1/4 tsp salt (or to taste)
4 cups rinsed stemmed and chopped greens (Kale, spinach, chard, collards, mizuna, arugula or a combination of these)
pinch of dried thyme
1/2 tsp freshly ground fennel seeds
2 garlic cloves, minced
1 TBL fresh lemon juice
1 TBL chopped fresh dill or basil (or 1 tsp dried )
3/4 pound filo pastry (12x17 sheets)
1/4 cup olive oil

Place to tofu between two plates, weight the top plate with a heavy object and press for 20 minutes.
Place the sun-dried tomatoes in a heat proof bowl, cover with boiling water and set aside.

Meanwhile warm the oil in a large skillet. Add the onions and salt and saute on medium heat for 8-10 minutes or until translucent.
Add the greens, thyme, and fennel; then cover, lower the heat and continue to cook for another 5-10 minutes, stirring often until the greens are tender but still bright green. Drain and set aside.

Crumble the tofu, add garlic, lemon juice and dill or basil. Using a food processor or potato masher, mix until smooth and creamy. Add the cooked greens and mix well. Drain and chop the sun-dried tomatoes and fold them into the filling.

Preheat the over to 350
Cover 1 baking sheets with heavy duty aluminum foil (or lightly oil 2 baking sheets)

Unfold 15 sheets of filo on a clean, dry working surface.
Have the filling,k the oil and a pastry brush nearby. Keep unused filo dough covered with damp paper towels to keep the edges from drying out.

Take 2 sheets of the filo and place them with a short side facing you. Brush oil on the sheets and fold in 1/2 length wise. Place 1/2 cup of the filling near the bottom of the rectangle. Take the bottom edge flush with the right side (forming a triangle with the stuffing inside. Keep folding, like you would to fold up a flag.

Brush both sides with a little oil and place on cooking sheet. Makes 8 triangles.

Bake for 20-25 minutes until the turnovers are golden brown and slightly puffed.

Per 6.5 ounce serving: 355 calories (2 turnovers)