Wash and pat or drip dry your spinach, then put in a large mixing bowl and sprinkle generously with salt. Use your judgment, but I use almost a tablespoon normally - the salt helps to wilt the spinach while you prep the rest of the ingredients. Using both hands, tear leaves into chunks, discarding any long or thick stems. Its mass will visually decrease by at least half. Next, dice and saute the onion on medium-high in a pan with the olive oil. Let brown very slightly before taking off of the heat. Pour into the spinach bowl and add the mock feta, nutritional yeast, salt, pepper and cashew cream sauce. Mix and set aside.

Now, the crust. This is the time-consuming part of spanakopita. Take your casserole dish and lay a sheet of phyllo inside horizontally.

(NOTE: We used an 8x8” dish this time around, which led to a taller, thicker end result.)