Preheat oven to 375º. Oil the cookie sheet or use parchment paper to line the pan.

Heat 2 T oil, add spinach, green onion, garlic, and dill, and sauté, stirring frequently until spinach is limp and the liquid that sweats out has boiled away. Set aside and let cool.

Drain tofu, wrap in towel(s), and press out excess liquid. Place in bowl and use whisk (or your hands) to mash it.

Take the cooled spinach mixture and squeeze as much liquid out as you can.

Add spinach, lemon juice, oregano, nutmeg, walnuts, ¼ c olive oil, yeast, salt, and pepper and mix well. Taste and adjust seasonings.

Lay down a sheet of phyllo pastry and brush with oil. Place another sheet on top and brush it with oil.

Cut this phyllo into four strips. Place filling on the bottom right of the strip and fold the pastry across to form a triangle. Keep folding until you can't fold anymore and place on the cookie sheet.

Bake uncovered for 10-12 minutes, until golden brown and crispy.