1 ½ cups chopped onions
1 tablespoon vegetable oil
3 garlic cloves, minced or pressed
4 cups sliced white or cremini mushrooms
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
pinch of ground black pepper
1 cake firm tofu
1 cup Neufchatel, at room temperature
1 cup grated extra-sharp Cheddar cheese
1 tablespoon unbleached white flour
½ teaspoon salt
16 sheets filo dough
3 to 4 tablespoons butter, melted
Sauté the onions in the oil for 5 minutes on medium high heat. Add the garlic and mushrooms and cook for another 5 minutes, stirring often. Add the sherry and soy sauce and simmer for about 10 minutes, until the liquid is gone. Remove from the heat and stir in the dill, marjoram, and pepper. While the vegetables cook, combine the tofu, Neufchatel, grated cheese, and flour in the bowl of a food processor. Process until smooth and creamy. Combine with the vegetables and salt to taste.
Working with Filo dough is rather tricky. It’s incredibly fragile and it dries out very fast. So when you’re not working with it, cover it with a clean, damp kitchen towel. It’s also best if you work as quickly as possible. For this recipe, keep the other four tablespoons of butter and a pastry brush close at hand.
Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down. Spread the filling evenly over the sheets. Top the filling with 8 more sheets of Filo done in the same manner as the ones on bottom.
Bake for 45-50 minutes or until lightly browned and slightly puffy. Cut into squares and serve immediately.
Nutritional Info (6 oz(
294 calories, 11.5 g protein, 22.9 g fat, 12.2 g carbohydrates, 8.6 g saturated fatty acids, 37.3 mg cholesterol, 484.2 mg sodium, 1.2 g total dietary fiber