Instructions: Preheat oven to 350 degrees. Grease a 9-inch pie plate; set aside.

To a heavy skillet, heated over medium-high heat, add oil and saute onions until translucent, 3 to 5 minutes; add mushrooms, garlic and cilantro. Cook for 5 minutes, stirring constantly; remove from heat and set aside.

Combine tofu, spinach, yogurt, eggs, first addition of Parmesan cheese, soy sauce, peanut butter, sherry, lemon juice, gingerroot and cayenne pepper in a large bowl; mix well, then stir in the onion/garlic mixture.

Place phyllo dough on prepared pie dish; allow 4-inch to 6-inch of phyllo dough to overhang the edge of the dish. Pour tofu mixture into pie plate; fold phyllo sheets over the top.

Bake for 30 minutes; remove from oven. Cool for 10 minutes before serving.

This recipe yields 6 servings.

Description: "A fragrant potpourri of flavors enclosed by a flaky crust, this meatless dish can be eaten hot or cold."

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