Layers of crisp phyllo dough are filled with spinach and a seasoned tofu mixture instead of the typically used feta in this veganized version of the popular Greek delicacy.
3/4 cup onion, diced
2 teaspoons olive oil, plus extra for oiling phyllo dough
1 package (10 ounces) frozen chopped spinach, thawed
1/2 cup thinly sliced, green onions
1 tablespoon garlic, minced
2 tablespoons chopped fresh dill
1 package (12-ounces) firm or extra-firm silken tofu
1/3 cup nutritional yeast flakes
4 teaspoons freshly squeezed lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
8 sheets phyllo dough, thawed
In a large nonstick skillet, combine diced onion and olive oil and sauté over medium heat, stirring often, for 3 or 4 minutes or until soft.
Place thawed spinach in a colander and squeeze with your hands to remove excess moisture. Add spinach, green onions, and garlic to the skillet, and continue to sauté for 2 more minutes. Remove from heat and stir in chopped dill.
Crumble tofu into a medium bowl using your fingers. Add nutritional yeast flakes, lemon juice, garlic powder, onion powder, dried oregano, salt, black pepper, and nutmeg, and mash with a fork until completely smooth. Add spinach mixture, and stir well to combine.
Preheat the oven to 375 degrees. Lightly oil a 9x13-inch baking pan.
Place 1 phyllo sheet on a large cutting board or work surface. Keep remaining phyllo sheets covered with a slightly damp cloth to prevent them from drying out and cracking. Lightly brush phyllo sheet with olive oil. Top with another phyllo sheet, lightly brush with olive oil again, and repeat procedure using a total of 4 sheets of phyllo dough. Fold sheets in half lengthwise, and place them in the bottom of the prepared pan. Assemble remaining 4 phyllo sheets in the same manner and cover them with a slightly damp cloth.
Spoon tofu mixture on top of phyllo layers. Place reserved phyllo sheets on top of filling. Using a sharp knife, cut 16 diamond-shape pieces, but cut through the top layer of phyllo dough only.
Bake for 25 to 30 minutes or until golden brown. Let cool slightly before cutting all the way through the pieces again. Serve warm or at room temperature.
You can also use fresh spinach or Swiss chard, lacinato kale, or a combination of greens in this recipe, but you'll need to use 2 pounds or 2 large bunches of greens.