3 tbsp olive oil
1 onion, diced
1 lb fresh spinach, stemmed, washed, and coarsely chopped
1/4 cup fresh parsley, minced
1 pkg silken tofu, firm
3 tbsp nutritional yeast flakes
2 tbsp lemon juice
1 tsp salt
a few grinds of fresh pepper
pinch of nutmeg
A bunch of fillo dough, thawed
1/2 cup of margarine, melted
Sautee onion over medium heat in olive oil. Add spinach by the handful. When spinach has released its liquid, switch to high heat and add in parsley. Cook until most of the water is gone. Wonder to yourself where that huge pile of spinach went.
Mash tofu and flavorings together with a fork until pebbly and mix in spinach. Yum.
Unroll properly thawed fillo. What? You didn't follow the thawing directions? Look, the trick with fillo is don't panic. It never unrolls right and it's always stuck together. Trim off about an inch all the way around. Use scissors or something. Cover it up with a dry dishtowel to keep it from drying out. Putting a slightly damp dishtowel over that is even better.
Now here's the frustrating part: take a sheet of fillo and lay it in a lightly oiled 9x13 pan. Yes, I know it's like all sticking together and stuff, just slowly peel it apart. Ok, now brush it lightly all over with margarine. Look, it's gonna tear, ok? You just have to deal with it. There's no need to cry, your dinner party isn't ruined. Just take a deep breath and put in seven more layers, brushing each. Was that so hard? Now put in the filling, spreading it all the way to the edges. You're half-way done! Eight more layers, margarine on the top, roll the edges down, you are now a fillo dough pro. Take a sharp knife and cut into squares. Don't cut all the way through the bottom layer though.
Now you gotta put it in the fridge for like half an hour. Good time to clean up the huge mess you made. You got margarine and fillo everywhere. Start preheating the oven to about 375F.
Bake for about 45 minutes until it gets all golden brown and stuff. Dee-lish.