Layers of crisp, golden phyllo wrap around a savory filling of wilted spinach, crumbled tofu, and a fragrant mix of sautéed onion, garlic, and scallions, brightened with lemon juice and fresh dill. Nutritional yeast lends a savory, tangy depth that mimics the briny punch this dish is known for, while nutmeg and parsley round out the flavor with warmth and herbal freshness. Every sheet gets brushed with olive oil for that shattering, flaky top and tender, buttery-textured layers underneath, no dairy required to get there. It bakes up into neat golden squares with crisp edges and a rich, savory center — the kind of dish you slice into and immediately want seconds of. It's a genuinely satisfying option for a dairy free table, whether you're serving it as a main or cutting it small for a party spread.
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Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
Place the spinach in a colander and pour a kettle of boiling water over it to wilt it, then press firmly with the back of a spoon to squeeze out as much liquid as possible. Transfer to a cutting board and chop finely. Wrap in a clean kitchen towel and wring out any remaining moisture — the spinach should be as dry as possible.
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