Ingredients: 1.5 lbs. medium-firm tofu, drained and crumbled; 1/4 cup light miso; 2 tablespoons nutritional yeast flakes; 1 teaspoon salt; 3(10-oz) packets frozen chopped spinach, thawed and squeezed dry, or 3 lbs. fresh spinach, cleaned, steamed, squeezed dry, and chopped (you can substitute nettles, chard, or other greens for all or part of the spinach); 1 bunch green onions, chopped and steam-fried until soft; 2 tablespoons dried dill weed(or 1/2 cup fresh, chopped); 12 full sheets of phyllo pastry, thrawed and kept covered Soy milk for brushing tops

Method: Prepare the filling(you can do this a day or two ahead of time) by mixing the tofu, miso, yeast, and salt together very well in a large bowl. Use your hands, a potato masher, or a fork. Add the squeezed-dry, cooked or frozen spinach, the steam-fried green onions, and the dill, and mix well.

To fill the rolls, stack four sheets of phyllo together (use only three for Spanikopita Rolls), and cut into four 6 x 5-inch rectangles with a pair of kitchen scissors or a sharp knife. repeat with the remaining phyllo. you should have 36 to 48 rectangles. Keep the phyllo well covered with plastic wrap while you work. Preheat the oven to 400F.

For each roll, place about 3 tablespoons of filling in one corner of a rectangle of phyllo.  Roll the filled corner towards the center, then fold in the left and right corners, like an envelope, then roll up again. Cover the filled roll with plastic wrap while you finish.

Place the filled rolls, seam side down, on non-stick cookie sheets. Brush the tops with soy milk. Brush the tops of the Jamaican Stuffed Pastries with the vegetable broth mixture. bake for 20 minutes, or until golden brown. serve hot.

Yield: about 48 rolls

Per Roll: Calories 38, Protein 3g, Carbohydrates 5g, calcium 44mg,