Steps

• Prepare the tofu feta: In a jar, mix 3 tablespoons of olive oil with nutritional yeast, lemon juice, and salt. Crumble the tofu and mix it with this marinade in the jar. Let it rest for 20 minutes.
• In the meantime, peel the onion. Slice it thinly.
• For large fresh spinach: remove the stems and blanch the spinach leaves in a large pot of boiling water for 3-4 minutes. Drain them. For baby spinach or frozen spinach: skip this step!
• In a pan, heat a tablespoon of olive oil. Sauté the onion in it. When it starts to brown, add the spinach. Continue cooking for a few minutes until the water from the spinach evaporates.
• Remove from heat. Season with salt and pepper. Add the cream and tofu feta.
• In an oiled casserole dish, place the first sheet of phyllo. Brush it with oil. Add a second sheet of phyllo, brush it with oil as well, and repeat this process until you have 7 layered and oiled sheets of phyllo.
• Fill the baking dish with all the spinach stuffing. Smooth the top to create an even layer.
• Cover with a sheet of phyllo dough, brush it with oil, and repeat the process to get 7 layers of phyllo dough. Fold the excess phyllo dough over the edges inside the baking dish to seal your spanakopita.
• You can add one or two sheets of phyllo on top to create volume and use up the dough, avoiding waste 😍 Phyllo dough doesn't keep well, so if you have extra, fold it back exactly as it was when you bought it, in its plastic wrap tightly sealed. Otherwise, it will dry out in a day.
• Don't forget to oil the top of the last phyllo sheet and pre-cut the portions with a knife before baking. Bake for one hour at 355°F (180°C). It's ready!