This layered pastry bake is built entirely around plants, which makes it an easy win for anyone eating vegetarian. Wilted spinach gets pressed bone-dry and mixed with crumbled tofu, sautéed onion, scallions, and garlic, then brightened with lemon juice, fresh dill, and parsley for that classic herby punch. Nutritional yeast and a touch of nutmeg round out the filling with a savory depth that stands in beautifully for the traditional cheese-and-egg base. Sheets of phyllo are brushed with olive oil and layered both underneath and over the filling, then scored before baking so it slices into clean, crisp squares instead of shattering. The result is a golden, flaky top giving way to a tender, herbed filling in every bite. It's a satisfying centerpiece or side that fits naturally into a vegetarian spread, no meat or fish anywhere in sight.
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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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