Layers of golden, flaky phyllo wrap around a savory filling of wilted spinach, crumbled tofu, and a fragrant mix of onion, scallion, and garlic, all brightened with lemon juice, fresh dill, and parsley. Nutritional yeast gives the filling a deep, savory edge that plays beautifully against the nutmeg-spiced greens, while a generous brushing of olive oil between each sheet ensures a shatteringly crisp top once baked. The tofu is crumbled small and irregular, so every bite has that familiar crumbly, tangy texture you want from a good spanakopita. Scoring the top layers before baking means clean, tidy squares once it comes out of the oven, deep golden and pulling away from the edges of the dish. It's a satisfying, herby, savory bake that happens to be a naturally easy fit for an egg free table, no special planning required.
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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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