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Preheat oven to 375°.

You will need a large lasagna pan and a wide pastry brush. 

Ingredients:

1 pk Filo Factory filo dough

3- 1lb assorted greens from the garden (swiss chard, collards, kale, spinach, broc rabe)

2 lbs extra firm tofu, cut into small ¼” cubes

1 bunch dill, chopped

2 onions, chopped 

2 t. salt, 

1 t. pepper

2 Tbs. nutritional yeast

2 cups cashews, soaked for 2 hours

3 handfuls of white org rice

½ cup olive oil, plus 1 cup oil for pastry

Instructions:

1. Place the tofu cubes in bowl and toss with ½ cup olive oil. Add 1 Tbs. dried dill, 1 t. salt, ½ t. pepper, toss again and let marinate for ½ hour.
2. Bake the tofu in 375° oven for 15 minutes, until starting to get golden on the edges. Remove from oven. Set aside.
3. Steam all of the greens until soft and wilted. 
4. Put greens in ice bath to cool and lock in flavor and color. Drain in colander. By the handful, squeeze out all of the extra liquid, and place greens on large cutting board, Chop the greens into small pieces, and then place in large bowl. 
5. Meanwhile, sauté the onions in olive oil until translucent, and starting to caramelize. Add to bowl with greens.
6. Drain cashews, and pulse in food processor with 1-1/2 cups water, and 2 Tbs. nutritional yeast, 1 t. salt and ½ t. pepper. Pulse until smooth.
7. Add cashew cream, dill, and tofu, to the bowl of greens. Add the rice and mix well.
8. Pour the cup of olive oil into a small bowl. Spray bottom and sides of pan with oil. 
9. Using a wide pastry brush (I use a 3” wide brush) will make spreading the oil easier. Open filo pastry. Lay out first sheet. If the filo is wider than your pan, you can trim the stack of filo pastry to fit your pan, and use the trimmed pieces on the end, if you need the filo longer. Brush the filo with oil, lay out second sheet, brush, repeat for 10 layers. 
10.  Add the greens and tofu mixture to pan and spread out evenly. Cover the filling with remaining layers of filo, alternating with the oil, just as you did on the bottom, until finished.
11.  Score the pieces before baking, all the way through the top layers of filo pastry.
12.  Bake at 375° for 50 min. until golden brown. Turn halfway through for even baking.