This is a super easy, veganized version of my friend Vikki’s amazing spinach pie… her Mom’s authentic Greek recipe! Working with phyllo takes a little time, so my advice is to double it and make two!  They freeze beautifully!  Just defrost overnight in the fridge and bake as per instructions below.

Cooking instructions

1. Preheat the oven to 350 degrees. Grease a 9 x 13 glass or metal pan.
2. Combine all ingredients through the salt & pepper, using your hands to marry them well. Set aside.
   • I found the Trader Joe's brand vegan onion dip is especially tasty in this dish!
3. Take two clean kitchen towels (that have not been bleached) and sprinkle a few shakes of water on them.  Put one on a flat surface, unroll your phyllo on top of it, cover with the other towel.  Keeping it between these barely damp towels will buy you some time as you get the hang of working with the phyllo.  (If you don't work fast enough, it can get brittle and break. No big deal if that happens… it still tastes amazing!)
4. Put one sheet of phyllo in your pan. Quickly paint over it with the melted butter, using a pastry brush.  Repeat until you have layered about ⅓ of the phyllo sheets. If the phyllo is a little smaller than your pan, just make each layer a little askew of the previous one until the bottom is effectively covered.
5. Add all of your spinach mixture and press firmly. 
6. Layer and butter all the rest of the phyllo sheets.  Tuck in the edges of the phyllo if they are hanging out of the pan. Brush with a little extra butter.
7. Place on the middle rack and bake for one hour or until the mixture is bubbling.
8. Use a very sharp knife to cut squares and enjoy right away.  Delicious with a nice rice pilaf and a salad!

Enjoy!