Crumble the tofu into small, feta-like pieces using your hands or a fork.

In a bowl, whisk together lemon juice, olive oil, vinegar, salt, garlic powder, and oregano.

Pour over crumbled tofu and mix gently.

Let marinate for at least 30 minutes, stirring occasionally.

If using fresh spinach, wash thoroughly and remove thick stems. Blanch in boiling water for 1 minute, then drain and squeeze out excess water. Chop roughly.

If using frozen spinach, thaw completely and squeeze out as much water as possible using a clean kitchen towel.

Heat ¼ cup olive oil in a large pan over medium heat.

Sauté onions until translucent, about 5 minutes.

Add garlic and cook for 1 minute.

Add spinach and cook until any remaining moisture evaporates, about 3-5 minutes.

Remove from heat and stir in green onions, dill, parsley, salt, pepper, and nutmeg.

Let cool completely, then gently fold in the marinated tofu 'feta'.

Drain aquafaba from a can of chickpeas and set aside 3 tablespoons.

Preheat oven to 375°F (190°C).

Brush a 9x13 inch baking dish with olive oil.

Unroll phyllo dough and cover with a damp towel to prevent drying.

Layer 8 sheets of phyllo in the baking dish, brushing each sheet lightly with olive oil.

Spread the spinach filling evenly over the phyllo.

Brush the filling lightly with the aquafaba.

Top with remaining phyllo sheets, brushing each with olive oil.

Brush the top generously with olive oil.

Using a sharp knife, score the top layers in diamond or square patterns (don't cut all the way through).

Bake for 45-50 minutes until golden brown and crispy.

Let cool for 15 minutes before serving.