INGREDIENTS
1
medium onion, chopped fine
2 cloves
garlic, minced
12 oz
baby spinach (I used the pre-washed, bagged kind)
1 lb
extra-firm tofu
2 tbsp
nutritional yeast
1 tsp
salt, or to taste
2 tsp
dried oregano
2 tbsp
lemon juice
1 tbsp
minced Kalamata olives
cayenne
1/4 tsp
ground cumin
black pepper,
1 14 ounce can
quartered artichokes, coarsely chopped
1/4 cup
slivered almonds, slightly crushed (or toasted pinenuts)
12
sheets phyllo dough, thawed
olive oil in spray bottle