Layers of chopped spinach, crumbled tofu, and plenty of fresh dill and parsley come together into a bright, herby filling that's seasoned with lemon, nutmeg, and a savory hit of nutritional yeast. Sautéed onion, scallion, and garlic build a savory base before everything gets tucked between crisp, golden pastry sheets brushed with olive oil. The top gets scored before baking so it shatters into clean, flaky squares once it comes out of the oven — deep golden, crisp at the edges, and pulling away from the sides of the dish just the way you want it to. A short rest before slicing keeps the filling neat and the layers intact for serving. This one's a great pick for a gluten free spread, whether you're plating it as a main dish or cutting it into smaller squares for a party tray.
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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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