• large saucepan or Dutch oven
• wooden spoon
• clean kitchen towel or paper towels
• large bowl
• whisk
• 9x13-inch baking pan, oiled
• pastry brush

• ½ c olive oil
• 2½ pounds fresh spinach, cleaned and de-stemmed
• 6 green onions, minced
• 3 cloves garlic, minced
• 1 c fresh dill, chopped
• 2 pounds firm tofu
• 1/3 c lemon juice
• 2 t dried oregano
• dash of nutmeg
• ¾ c walnuts, ground
• ¼ c nutritional yeast
• 1 t salt
• pepper
• 1 pound filo pastry

Heat 2 T oil, add spinach, green onion, garlic, and dill, and sauté, stirring frequently until spinach is limp and the liquid that sweats out has boiled away. Set aside.

Drain tofu, wrap in towel(s), and press out excess liquid. PLace in bowl and use whisk (or your hands) to mash it. Add spinach, lemon juice, oregano, nutmeg, walnuts, ¼ c olive oil, yeast, salt, and pepper and mix well. Taste and adjust seasonings.

Lay out a sheet of filo in the baking dish (it will overlap the sides). Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets.

Spread half of the spinach mixture over the dough. Lay out another 8 sheets of filo as above. Spread the rest of the spinach on top, then lay out the rest of the filo.

Brush the top with oil and tuck the edges of the filo sheets into the pan.

Bake uncovered for 35-40 minutes, until golden-brown and crispy.

Also see my recipe for traditional spanakopita.

Adapted from Vegan With a Vengeance, by Isa Chandra Moskowitz.

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