Spinach Pie

Ingredients:

• 1 huge onion, minced

• 6T.+ olive oil

• about 30 oz. frozen spinach, thawed and drained

•  1+ blocks extra firm water-pack tofu, well drained

• 1/2+T. salt

• 1/2 t. pepper

• 2T. oregano

• 1t. each garlic powder, nutmeg, basil

• 1 package (2 rolls) phyllo dough

• olive oil to brush on phyllo

Directions:

1. Saute onion in oil until browned. 

2. Mash tofu well with all of the spices, and then mix in the spinach and the sauteed onion and oil.

3. Brush a glass, 9x13 baking dish with olive oil, and then place about 10+ leaves of phyllo (brushing each leaf with olive oil after it is in place) on the bottom of the dish.

4. Put about half the filling on the phyllo, and then place about 10 more layers of phyllo (again, brushing each with oil) on top. 

5. Spread the rest of the filling on that, and top with the remaining phyllo (brushing each layer and also the top with oil).

6. With a sharp knife, cut into squares through to the bottom of the dish.  

7. Bake at 350 degrees 50-60 minutes, until lightly browned. Cool slightly before serving.