Spanikopita

There are a lot of disappointing vegan spanikopita recipes out there, since feta is so hard to imitate! But I hope this one doesn’t disappoint you.

What:
- 1 package phyllo dough, thawed
- 1 pound spinach, washed and stemmed
- 1 large onion
- 15 oz. firm tofu
- 1 tbsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. dill
- 2 tbsp. olive oil (plus extra for dough and onions)
- 2 tbsp. lemon juice
- 1 tbsp. + 1 tsp. salt (trust me)
- pepper to taste
- 1/2 cup nutritional yeast

How:  Preheat an oven to 350 degrees F (175 C).

Heat a tablespoon of oil in a wok on medium heat. Dice onions and cook them in wok. Once the onions are translucent, add the spinach and cook down, which should take around five minutes. Remove from heat and set aside.

In a bowl, crumble the tofu. Stir in all ingredients from garlic powder to nutritional yeast. When all ingredients seem evenly distributed, combine with spinach.

Layer phyllo dough in a 9x13 inch glass baking dish. Brush each layer of dough with olive oil. When you have stacked about eight sheets of dough on the bottom, spoon the filling into the baking dish. On top of the filling, place another eight layers of phyllo dough, also brushing oil between each sheet.

Bake spanikopita in oven for 45 minutes to an hour. Remove from oven and let stand for at least three minutes before serving.