Spanakopitas

Oh so very good! and really easy to put together.

lots of chopped fresh spinach
1 Tbsp olive oil
2 onions, chopped
1 bunch green onions, finely chopped
1/4 cup chopped fresh parsley
2-3 heaping Tbsp. nutritional yeast
salt and pepper for taste
1/2 pound tofu crumbled, plus 1 Tbsp miso paste
1/2 pound phyllo pastry
1/4 cup olive oil

Heat 1 Tbsp olive oil, and saute the onions and scallions. Add spinach and parsley, and cook for five minutes, stirring constantly. Remove from heat, stir in tofu. Add nutritional yeast, salt and pepper to your taste (this is the filling, so just see how you want it to taste).
Cut phyllo into long strips, about 3 1/2″ by 12″–basically cut the sheets in thirds and stack the strips into a single pile. Keep the extra phyllo covered with wax paper and a damp towel, as it dries out unbelievably fast!! Peel off two strips and lay them down together and cover up the extra phyllo.  Brush a layer of olive oil on the first strip. Put a spoonful of the spinach mixture in one corner, and fold it in triangle folds (like you fold a flag) until it is closed. Brush the last corner with olive oil to close it up.

Put triangles on a sheet brushed with oil, and brush the tops very lightly with olive oil. Bake at 350 until golden, about 20 minutes. Serve hot or cold.