📌 1. Prepare the Spinach Filling
- Heat olive oil in a pan over medium heat.
- Sauté onion and garlic for 2-3 minutes until soft.
- Add spinach, cooking for 5 minutes until wilted (or warm if using frozen).
- Stir in parsley, dill, nutmeg, salt, and black pepper.
- Remove from heat and let cool slightly.
📌 2. Make the Vegan Feta
- In a bowl, mash tofu with lemon juice, nutritional yeast, olive oil, salt, and oregano until crumbly.
- Stir into the cooled spinach mixture and mix well.
📌 3. Assemble the Spanakopita
- Preheat oven to 375°F (190°C).
- Brush a 9×13-inch baking dish with olive oil.
- Layer 6-8 sheets of phyllo, brushing each with olive oil before adding the next.
- Spread the spinach-feta mixture evenly over the phyllo.
- Layer another 6-8 sheets of phyllo, brushing each layer with oil.
📌 4. Score & Bake
- Use a sharp knife to lightly score the top layers (this makes slicing easier after baking).
- Bake for 40-45 minutes, or until golden brown and crispy.
📌 5. Cool, Serve & Enjoy! 🥧
- Let cool for 10 minutes before slicing.
- Serve warm with a squeeze of lemon juice and a side of vegan tzatziki!
