Spinach and Tofu Triangles

Well how should I start this.  I made these yesterday and yesterday was a better day.  Today is one of those days where everything hits you at once even though you knew all these things were happening in your life.  Today was that day for me and the coldness outside helps but it doesn't.  I just want to go home (at work) and have a warm meal made for me with a large TV with cable so I can watch the Blazers game...  Guess I will keep wishing and write about these amazing Spinach and Tofu Triangles instead.

The Ingredients
1/2 package whole wheat phyllo dough
1 10oz. package frozen chopped spinach defrosted, and water squeezed out
1 medium red onion, chopped finely
4 cloves garlic, minced
1 tablespoon lemon juice
1/2 8oz package of extra firm tofu, crumbled
1 tablespoon baby dill, chopped
1 tablespoon Italian parsley, chopped
1 cup reduced fat feta cheese
olive oil
salt and pepper

The Process
1. In skillet heat 1 tablespoon olive oil over medium heat, add garlic and onions and cook until clear. Preheat oven to 350F.

2. When onions and garlic are clearish, take off heat and add spinach, lemon juice, tofu, dill, parsley, feta, and salt and pepper to taste.  Mix well.

3.  On dry surface lay out 2 sets (4 layers thick) of phyllo dough and cut each set into 9 rectangles.

4.  Spray all the rectangle with olive oil, then add about 2 tablespoons full of mixture to each rectangle.

5.  Fold rectangles over to look like triangles and take a fork to press the edges together.

6.  Lightly spray olive oil over all rectangles, grease a large cookie sheet and place all of the triangles onto sheet and place in oven.

7.  Takes about 25 minutes to bake, or bake until golden brown.

I paired these with a large steamed artichoke and it was an amazing combination.  I would also suggest making a tzatziki sauce to dip the triangles in.  I used balsamic vinegar as a dip which tasted lovely as well.

This is a pretty healthy meal too considering all the spinach and tofu involved:) And vegetarian friendly.