Ingredients
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 2 pounds fresh spinach, washed and chopped
- 1 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 2 cups crumbled vegan feta cheese
- 3/4 cup silken tofu
- 1/4 cup nutritional yeast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package of phyllo pastry dough
- 1/2 cup vegan butter, melted
Directions
1 Preheat the oven to 350¡F.
2 In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and saut for 5 minutes until translucent.
3 Add the chopped spinach to the skillet and saut for 5-7 minutes until wilted.
4 Add the chopped dill and parsley to the skillet and stir to combine. Cook for another 2-3 minutes until the herbs are fragrant.
5 In a food processor, combine the crumbled vegan feta cheese, silken tofu, nutritional yeast, salt, and black pepper. Process until the mixture is smooth and creamy.
6 Add the feta cheese mixture to the skillet with the spinach mixture and stir to combine. Cook for another 2-3 minutes until the mixture is heated through.
7 Brush a 9×13 inch baking dish with the remaining olive oil.
8 Lay a sheet of phyllo pastry dough in the dish and brush with melted vegan butter. Repeat with 7 more sheets of phyllo dough, brushing each sheet with vegan butter.
9 Spoon the spinach and feta cheese mixture over the phyllo dough layers.
10 Cover the spinach and feta cheese mixture with 8 more layers of phyllo dough, brushing each layer with vegan butter.
11 Brush the top layer of phyllo dough with the remaining vegan butter.
12 Bake in the preheated oven for 35-45 minutes, until the phyllo pastry is golden brown and crisp.
13 Remove from the oven and let cool for 10-15 minutes before slicing and serving
