Cookbook * The Angelica Home Kitchen
Recipe * Mushroom Phyllo Turnovers
Yumm/Yuck * Yumm with Help
There was a time when the thought of using phyllo mortified me. Its too temperamental, too vulnerable to drying out or sticking together...you understand. Well, this recipe has cured my phllyo phobia. Instructions are easy to follow and after you do about 12 or so, it kind of becomes fun, in a "get a life" kind of way. The filling is rich with mushrooms, spinach, sage, tofu, garlic, onion, and other good stuff that tastes great and smells like the holidays. While these morsels are flavorful as is, they could be improved dramatically with a little help. Eat your spinach!
Help: Try steaming the spinach separately and then press, squeeze and otherwise ring the hell out of it before adding to the saute. If you follow the cookbook instructions, you will steam the spinach directly with the filling and the water released by the spinach when it cooks will dilute your lovely filling. I know, I should have known better, but I like to give cookbooks the benefit of the doubt as they are usually right.
