1 8oz pkg fillo (phyllo) dough (about 20 sheets)
1 jar vegan tomato sauce
2 cups vegan cheese (shredded) or soft tofu (crumbled)
1 large handful spinach (raw), rinsed, dried and torn into small pieces
fresh or dried basil and oregano
garlic powder and Italian seasoning (optional)
olive oil (optional)
split the fillo dough into two stacks of about 10 sheets each. press one stack in a 9x13 glass baking dish, covering the bottom and sides of the dish. Mix the tomato sauce, vegan cheese or tofu, spinach, basil and oregano together. Pour into the baking dish lined with fillo dough. Place the remaining fillo dough on top, trimming to fit. If you wish, baste the top with olive oil and sprinkle with garlic powder and Italian seasoning. Bake at about 375 for 30-35 minutes.