SPINACH MUSHROOM FILO TRIANGLES

Frozen spinach 2 packets (or the equivalent in fresh spinach)
Olive Oil 1 tablespoon plus oil for brushing
Onion 1 finely diced
Garlic 2 cloves finely diced
Whit mushroom 2 cups chopped
Silken tofu drained 1 300 gm packet
Lemon juice 1 tablespoon
Salt 1 teaspoon
Freshly ground pepper ½ teaspoon
Pinch of nutmeg
Filo pastry one packet.

• Cook spinach and drain. Squeeze the excess water and remove ( you can use a clean tea towel or fine sieve.)
• Heat oil in large skillet. Add onions and cook until softened
• Add spinach cooking until moister is absorbed
• Transfer to a food processor . Add tofu, lemon juice salt pepper and nutmeg
• Preheat oven to 375 degrees F
• Take ½ the filo keeping the remainder wrapped
• Cut the pastry lengthways into thirds
• Place the first strip on a flat surface covering the remainder with a clean damp towel
• Place a spoonful of filling in the corner of the pastry and fold in triangle shape. Continue folding as if a flag until you end up with a small triangular packet.
• Place on lightly oil baking sheet ( alternatively lined with baking paper) and brush with oil.
• Repeat to use the filling
• Bake until golden brown ( about 15 minutes)
• Serve at room temperature