Tofu-Spinach Stuffed Phyllo Triangles

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Tofu-Spinach Stuffed Phyllo Triangles

This fantastic appetizer steals the show, every time! The next time you plan a gathering, party or an event this recipe is a must on the menu!


3 bags organic spinach, washed and stems removed
3 leeks, white part only, sliced
4 cloves garlic, minced
2 Tbs Italian seasoning
1/2 tsp black pepper
2 Tbs olive oil


1 package extra firm tofu, drained well
4 Tbs white mellow miso
4 Tbs hot water
2/3 cup tahini
1 umeboshi plum
1 tsp shoyu
1/2 tsp lemon juice
4 cloves garlic, minced
1/2 tsp sea salt

8 frozen phyllo sheets
1/2 cup sunflower oil


Mix all ingredients for tofu ricotta in a food processor or blender until smooth. (better flavor if done the day before)

Preheat oven to 375 degrees.
Sauté spinach in olive oil until just wilted.
Set aside to cool, squeeze out any liquid and coursely chop.
Sauté leeks and garlic in olive oil 5 minutes, being careful not to burn.
Stir in Italian seasoning and pepper.
In large bowl, mix together tofu ricotta, spinach, and leek mixture.
Unroll the phyllo onto a dry surface.
Carefully remove three sheets of phyllo and cover remaining with a damp towel.
Cut the three sheets lengthwise into four strips.
Place 2 Tbs of mixture in bottom corner of one strip.
Fold end over to make a triangle, cut end and seal with small amount of oil.
Brush with Sunflower oil and place onto plate and repeat until all phyllo is used.
Bake for 25 minutes or until golden brown.
Serve hot.

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