MUSHROOM AND SPINACH POCKETS (VEGAN)

YIELDS about 20 pockets  

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INGREDIENTS:10 oz mushrooms (any variety), sliced (I used 8 oz)
1½ handfuls fresh spinach, chopped (I used 2)
5 cippolini onions or any small sweet onion, thinly sliced (I chopped half of a medium sweet onion)
½ cup mushroom broth (I used vegetable broth)
1 pkg silken tofu, extra firm
5 Tbsp Tofutti “Better than Cream Cheese”
1 tsp olive oil
2 tsp tahini (sesame seed paste)
1 pkg Fillo Factory vegan fillo dough, thawed overnight in refrigerator (or if making strudel, then 1 pkg vegan puff pastry sheets such as Pepperidge Farm, thawed)
½ cup coconut oil, melted (not necessary for strudel)

STEP 1:
If making fillo dough pockets, preheat oven to 400ºF. If making strudel, preheat oven to 375ºF.

Sauté onions in broth until caramelized. Add mushrooms and cook until almost all liquid is gone (I actually had to add a little more liquid). Lightly salt to taste. Add spinach and let cook for about 45 seconds, or until wilted and bright green. Set aside.

STEP 2:
With fork, mash silken tofu. Cream tofu with “Better than Cream Cheese”, olive oil, tahini, about 1 tsp salt, and pepper (I used a hand mixer for this step).

STEP 3:Mix tofu mixture with mushroom mixture and set aside.

STEP 4:

If making fillo dough pockets, click here for pocket making process. Bake at 400ºF for about 25-30 minutes, or until golden brown and crisp. Allow to cool slightly on racks. Serve warm. Leftovers reheat well in a toaster oven.