🥬 1 lb (450g) fresh spinach (or 2 cups frozen, thawed & squeezed dry)
🧅 1 small onion (finely chopped)
🧄 3 cloves garlic (minced)
🌿 ½ cup fresh parsley (chopped)
🌿 ¼ cup fresh dill (chopped, or 1 teaspoon dried dill)
🥄 ½ teaspoon ground nutmeg (optional, for depth of flavor)
🧂 Salt & black pepper (to taste)
🛢 1 tablespoon olive oil (for sautéing)
For the Vegan « Feta » Cheese:
🌱 1 cup firm tofu (crumbled)
🍋 2 tablespoons lemon juice
🥄 1 tablespoon nutritional yeast (for cheesiness)
🛢 1 tablespoon olive oil
🧂 ½ teaspoon salt
🌿 ½ teaspoon oregano or thyme
For the Phyllo Layers:
📄 1 package phyllo dough (thawed according to package instructions)
🛢 ½ cup olive oil or melted vegan butter (for brushing layers)
