Vegan Spanikopita

Ingredients

Olive oil spray

1 pound firm tofu, rinsed and patted dry

2 tablespoons light miso

2 tablespoons freshly-squeezed lemon juice

3 tablespoons tablespoons fresh dill or 1 dried dill

1 tablespoon nutritional yeast flakes (optional)

1/4 teaspoon ground nutmeg

2 packages (10 oz) frozen chopped spinach, defrosted and drained well

4 scallions, chopped (both green and white parts)

12 sheets phyllo dough

Preparation

Preheat oven to 350 degrees F. Mist a 9x13-inch baking dish with olive oil spray. Set aside.

Put the tofu in a large bowl and mash with a fork or potato masher. Add the miso, lemon juice, dill, nutritional yeast flakes (if using) and nutmeg, mashing and stirring until evenly mixed. Make sure the spinach is completely drained of water and stir it into the tofu mixture along with the scallions. Set aside.

Unroll the phyllo dough and lay it on a flat, dry surface. Cover the stack with a damp dishtowel to prevent drying. Lay 1 sheet of phyllo dough in the prepared baking dish and heavily mist it with olive oil spray. Work quickly and repeat with 5 more sheets of phyllo dough, heavily misting each before adding the next sheet. Keep the pile of unused phyllo dough sheets covered with a damp towel as much as possible during this process to prevent the phyllo dough from sticking.

After misting the sixth sheet of phyllo dough, cover with the tofu/spinach filling. Top with 6 more sheets of phyllo dough, working quickly and misting each with olive oil spray like before. Mist the top sheet, then tuck down its edges against the side of the pan.

Bake for 35 minutes or until golden. Serve hot or cold, cut into squares of desired size.