Crumble the pressed tofu into a bowl and mix with lemon juice, 2 tablespoons olive oil, miso paste, and garlic powder. Season with salt and pepper, then set aside for 15 minutes to marinate.

Heat a large pan over medium heat and wilt the spinach in batches until fully collapsed, about 3-4 minutes. Transfer to a colander and squeeze out excess moisture thoroughly once cooled.

In the same pan, sauté spring onions and minced garlic in a drizzle of olive oil for 2-3 minutes until softened and fragrant.

Combine the wilted spinach, sautéed onions and garlic, marinated tofu, dill, parsley, nutmeg, and oregano in a large bowl. Mix well and adjust seasoning to taste.

Preheat oven to 180°C (350°F). Brush a 23x33cm baking dish with olive oil.

Layer 8 sheets of phyllo in the dish, brushing each sheet lightly with olive oil before adding the next. Keep remaining phyllo covered with a damp tea towel.

Spread the spinach and tofu filling evenly over the phyllo base.

Layer the remaining 8 sheets of phyllo on top, brushing each with olive oil. Tuck edges down the sides of the dish.

Using a sharp knife, score the top layers into 6 portions, being careful not to cut through to the filling.

Bake for 35-40 minutes until the phyllo is deep golden brown and crispy.

Allow to cool for 10 minutes before slicing and serving warm.