These enticing savory turnovers make an impressive appearance at the dinner table—hot, puffed, flaky, and golden brown. The creamy tofu filling is snappy with sun-dried tomatoes, nutritious with greens, and full of herbs and spices. Serve two per plate (or one for those with daintier appetites) with a bright colorful vegetable on the side and it’s Quite smashing.
We suggest kale, spinach, chard, collards, mizuna, arugula, or some combination of these for the 4 cups of greens in the recipe.
Use fresh dill or basil whenever possible. If you must use their dried counterparts, add them earlier in the cooking process along with the thyme and fennel.
If filo or puffed pastry is unavailable, use a favorite piecrust recipe. You may need to multiply a one-crust recipe by three or four for enough dough..
- 1 cake firm tofu (16 ounces)
- ⅓ cup sun-dried tomatoes, (not oil-packed)*
- 1 tablespoon olive oil
- 1 cup chopped onions
- ¼ teaspoon salt, or less to taste
- 4 cups rinsed, stemmed, and chopped greens
- pinch of dried thyme
- ½ teaspoon freshly ground fennel seeds
- 2 garlic cloves, minced or pressed
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill or basil (1 teaspoon dried)
- ¾ pound filo pastry (12 x 17-inch sheets)**
- ¼ cup olive oil
- * If you like, replace the sun-dried tomatoes with chopped, pitted kalamata, Sicilian green, Nicoise, or Spanish olives.
- **You can use puff pastry instead of the filo.
- Place the tofu between two plates, weight the top plate with a heavy object, and press for 20 minutes.
- Place the sun-dried tomatoes in a heat-proof bowl, cover with boiling water, and set aside.
- Meanwhile, warm the oil in a large skillet.
- See our variation at the end of the recipe.
- Add the onions and salt and sauté on medium heat for 8 to 10 minutes, or until translucent. Add the greens, thyme, and fennel; then cover, lower the heat, and continue to cook for another 5 to 10 minutes, stirring often until the greens are tender but still bright green. Drain and set aside.
- In the bowl of a food processor (see Notes), crumble the pressed tofu and add the garlic, lemon juice, and the dill or basil.
- Process until the mixture is smooth and creamy.
- In a bowl, combine the tofu mixture with the drained cooked greens and mix well. Drain and chop the sun-dried tomatoes and fold them into the filling
NOTES: If you don't have a food processor, crush the tofu in a bowl with a potato masher and vigorously mash in the garlic, lemon juice, and fresh herbs. Unoiled filo becomes brittle once exposed to the air, so keep a damp towel on the not-yet used filo while you work. It's also helpful to work in a draft-free spot. A new inexpensive 2-inch paint brush works great as a filo pastry brush.
Variations: If you prefer to use puff pastry instead of filo, thaw it according to the instructions on the package. Depending on the type of puffed pastry, divide each strip into 3 equal squarish pieces or cut each large sheet into 4 equal pieces. With a rolling pin, roll each piece into a 7-inch square. Place ⅓ to ½ cup of filling in the center of each square. Fold the 4 corners up and toward the center, twist to form a little topknot, and gently pinch the side seams together. Place each pastry on the prepared baking sheet and bake for 20 minutes.