Preheat oven to 375 degrees.



Fry onion and garlic in olive oil in cast iron skillet.

Add spinach, saute 5 minutes. Add nutmeg and pepper. Remove from heat.



In food processor, pulse tofu, vegetable oil, stock powder, tamari, soymilk, lemon juice, salt until the tofu looks crumbly (see image). Combine with spinach mixture and stir. Toss in nuts/seeds. Adjust seasonings to taste. (Hint: add the juice of one more lemon for extra tanginess)



Grease a baking dish with olive oil (spray or spread with hands), line it with 10 sheets of phyllo dough.

Spread spinach mixture evenly on top of phyllo.

Add one sheet at a time of the remaining phyllo to the top of the spinach mixture, lightly spraying every other sheet with olive oil as you go.

Place remaining phyllo on top of mixture.

Lightly spray top of pie with cooking spray.



Bake for 35-40 minutes at 375 degrees, or until the phyllo bakes up slightly brown and crusty. Let cool for 30 minutes. Cut into squares.







