2 tablespoons extra virgin olive oil
½ small red onion, finely diced
2 cloves fresh garlic, finely minced
15-20 cremini mushrooms, brushed free of dirt, coarsely chopped
Scant pinch ground nutmeg
2 sprigs fresh basil, leaves removed, finely shredded
4 cups arugula, rinsed well, coarsely chopped
2 cups Tofu Cheese, coarsely crumbled
1 package phyllo dough, thawed in the refrigerator for several hours before use
1/2 cup (approx) ground almond meal or whole wheat bread crumbs
Extra virgin olive oil
Place oil, onion and garlic in a skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté for 2 minutes. Stir in mushrooms, a pinch of salt and nutmeg and sauté until mushrooms are beginning to brown, about 7 minutes. Turn off heat, stir in arugula and tofu cheese and season lightly with salt. Transfer to a bowl to cool and set aside.
Preheat oven to 350o and line a baking sheet with parchment paper.
On a dry, flat work surface, remove the sheets of phyllo, cut them in half lengthwise and lay them flat. Cover the phyllo with a damp towel while you work (so it doesn’t stiffen). Using one half sheet at a time, brush phyllo lightly with oil and sprinkle with ground almonds. Lay another half sheet on top, brush with oil and sprinkle almonds. Lay a third half sheet on top and brush with oil, but with no almonds. Place about ¼-cup of the arugula mixture in one corner of the phyllo layers, fold the other corner over the mixture, forming an angular shape. Continue to fold over on an angle, creating a pastry triangle around the arugula. Place on lined baking sheet and repeat until all the filling is used. Brush each triangle lightly with oil and bake until golden brown and crispy, about 20 minutes. Serve hot or at room temperature.
Cook’s Tip: Any un-used phyllo can be tightly wrapped and kept in the refrigerator for future use. It will keep for several weeks. Do not re-freeze.