In a large saucepan, warm the olive oil over a simmer for about three minutes.

Add the onions and cook until they’re brown. Stir often to avoid scorching.

When the onions are tender, roughly ten minutes will have passed.

Add the veggie soup paste, nutritional yeast, green onions, dill, parsley, which is, and mint.

Simmer for about 2 minutes, or until very tender.

Add the spinach next, and stir until it wilts; the goal is to simmer the spinach.

Once the spinach is cooking through, stir in the feta and simmer, covered, for about five minutes or so.

Two baking sheets require being laid out and hoping with paper towels.

Preheat the oven to 375F.

After the butter has melted, reserve it.

Prepare it with a brush, so you can lightly coat your fall.

One sheet of fall dough is entirely put onto a large cutting board or other level surface.

Using a brush, cover the whole surface with melted butter.

Then, add two more sheets, for a total of three layers.

To cut the stacked fall dough into four long strips, use a pizza cutter or knife.

Take about two tablespoons of the spanakopita filling and place it one to two centimeters from the edge of a strip.

To completely enclose the filling, roll the pizza dough over it.

To construct a triangle, finish folding a diagonal towards one side.

Make sure to alternate the sides of each diagonal fold as you go along the entire strip using this technique.

Continue in this manner til all the fillings are fully utilized.