In a skillet, over medium heat, put stock, onions and garlic. Cook until soft. Add mushrooms and spinach and let simmer for several minutes. Drain the stir fry and remove from skillet and set aside.
In a bowl, mash tofu into a chunky batter and season with the seasonings. Add spinach and mix.
Spread one full sheet of filo pastry flat out and lightly oil using a pastry brush. Cut sheet into 2 pieces, place the tofu-spinach filling (about 3-4 tablespoons) in centre of each piece. Fold pastry, wrapping like a package or rolling up. Repeat until filling is used. Bake on an oiled baking sheet in a pre-heated oven at 180C/350F for 20 minutes.