Vegan spanakopita

2.0 tsp Garlic powder
2.0 tsp Onion powder
2.0 tbsp Basil
1.0 tbsp Rosemary
3.0 clove Garlic
1.0 cup, chopped Onions, raw
4.0 tbsp Smart Balance Buttery Spread
3.0 tbsp Kal Nutritional Yeast Flakes
6.0 cup Spinich - fresh Queen Victoria baby spinich
4.0 serving phyllo dough (trader joe's)
12.0 oz tofu
4.0 oz vegan cheese (trader joe's)

Pre heat oven to 350 Tofu feta Crumble tofu into med size chunks and nutritional yeast, add fresh basil, fresh rosemary, onion powder, garlic powder, ground pepper to taste toss till well combined Sauteed off the onions then add garlic and shinich cook till shinich is slowly wilted about 2in and set a side In a 9 in glass dish layer 1/4 package Phyllo dough sheet my sheet buttering in between each layer letting edges hang over Add spinish and feta cheese mix in layers into pan Layer remaining 1/4 package of dough wrapping in edges and buttering as you go Cut you dish into 9 peices before puting into the oven * You can also use a single sheet cut in half to make single serving turnovers Cook for 40 min or until golden brown let stand for at least 15 min before serving Serving Size: 9 inch pan cut into 9 or 9 turnovers

Number of Servings: 9.0

Recipe submitted by SparkPeople user ZENBYFIRE.