Traditional Vegan Spanakopita

Ingredients

• 1 package phyllo dough, thawed
• 1 pound fresh spinach, chopped
• 14 ounces extra firm tofu, drained and crumbled
• 0.25 cup nutritional yeast
• 2 tablespoons lemon juice
• 0.5 cup fresh dill, minced
• 4 stalks scallions, sliced
• 3 cloves garlic, minced
• 0.75 cup olive oil
• 1 medium onion, finely diced
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1

   Sauté the onion and scallions in 2 tablespoons of olive oil until soft, then add the garlic for 1 minute.

2. 2

   Add the chopped spinach in batches, cooking until wilted, then transfer to a colander and squeeze out every drop of excess liquid.

3. 3

   In a large bowl, combine the crumbled tofu, nutritional yeast, lemon juice, dill, salt, pepper, and the cooked spinach mixture.

4. 4

   Preheat your oven to 375°F (190°C) and prepare a clean workspace for the phyllo dough.

5. 5

   Lay out one sheet of phyllo, brush lightly with olive oil, and stack another sheet on top; cut the stack into 3-inch wide vertical strips.

6. 6

   Place a tablespoon of the spinach-tofu filling at the bottom of a strip and fold the corner over to form a triangle.

7. 7

   Continue folding the triangle upward, flag-style, until the strip is finished, then brush the outside with more olive oil.

8. 8

   Arrange triangles on a baking sheet and bake for 20-25 minutes until golden brown and crispy.