This savory Serbian spinach & cheese pie is wrapped in phyllo dough packed with lemon marinated tofu, feta cheese, cream cheese, fresh spinach and onions. Most traditional Serbian recipes use cottage cheese, brick cheese, eggs and spinach and are often baked like a casserole. If a Bosnian spinach pie & a Serbian spinach and cheese pie had a bohemian baby in Greece this would be the outcome.
In a large mixing bowl cut up 16 oz of tofu into squares add 4 tbs of lemon juice and 1 tsp of salt and pepper mix well and let tofu marinate. In a food processor or by hand cut up 6 cups of fresh spinach (shredded) put into another extra large mixing bowl with 1 diced onion, 8 oz of feta cheese, 8 oz of cream cheese, 2 eggs whisked and add marinated tofu and mix all together ( Use your hands it will be easier)
In a large casserole dish brush the inside with extra virgin olive oil and keep a 1/2 cup of olive oil close by with a pastry brush. Lay down 1 piece of phyllo dough and brush with olive oil and repeat until you have around 6 layers.
Spread out the spinach mixture and repeat layering with phyllo dough. On your last layer spread the remaining spinach mixture and top with the cup of mozzarella.
Tear up the remaining piece of phyllo and cover the top completely and brush with remaining olive oil. Bake in the oven at 375 for 20 minutes allow 10 minutes to cool before serving.