Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the onion and garlic in 2 tablespoons of vegan butter until the onions are translucent.
3. Add the salt, pepper, nutmeg, spinach, dill and parsley and sauté for another 2 minutes.
4. In a small bowl, whisk together the melted vegan butter and vegetable broth.
5. Lay out a sheet of phyllo dough and brush it with the butter mixture. Repeat with the remaining phyllo sheets, stacking them on top of each other.
6. Spread the spinach mixture on top of the phyllo stack, leaving a border around the edges.
7. Roll up the phyllo tightly, tucking in the ends as you go.
8. Brush the top with the remaining butter mixture.
9. Bake for 30-35 minutes, or until golden brown. Let cool for a few minutes before slicing and serving.