Preheat oven to 375°F (190°C).

Make tofu feta by crumbling a block of extra firm tofu with clean hands. Then, add in the remaining ingredients and mix the tofu to coat the crumbles well. Set to the side.

Chop up the onion and garlic. Sauté in a teaspoon of oil for 1 to 2 minutes over medium heat until fragrant.

Add in your frozen spinach and cook for 7-10 minutes over medium heat until cooked, and to cook out some of the water.

While, a large amount of the water will be cooked out, we still need to squeeze out an excess water. I just take 2 paper towels and push them down to get out excess water. I will squeeze them out and repeat the process a few times.

Now, add in the tofu feta and vegan cream cheese.

Mix everything up. I like to add in the juice of half of a lemon. Taste the spinach filling and add salt and black pepper to taste.

Brush the bottom of the pan lightly with oil. Then, add one layer of filo dough. Lightly brush with oil, and then add another layer. Repeat until you have used 8 sheets of filo dough. I try to save a generous amount of oil for the top. Probably, around 1 to 1 ½ teaspoons. I am brushing the filo dough with probably about ½ teaspoon of oil.

Add in the spinach filling and spread it around evenly in the pan. Then, fold up the sides of the filo dough.

Then, I cut 4 sheets of filo dough in half to fit in my pan. Repeat the same process of lightly brushing oil, and layering the filo dough until you reach the top.

Generously, brush the top layer with the remaining oil. Then, I sprinkled some sesame seeds over top. Bake in the oven at 375°F for 20 minutes or until golden brown.

Allow the spinach pie to cool for 15 minutes before you cut into it.