Steps:

Preheat oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
Add spinach to the skillet, cooking until wilted. Remove from heat.
In a mixing bowl, combine spinach mixture, vegan feta, nutritional yeast, dill, salt, and pepper.
Carefully unroll phyllo dough. Cover with a damp towel to prevent drying out.
Spread the spinach and feta mixture evenly over the phyllo. Top with remaining phyllo sheets, brushing each sheet with butter.
Bake for 45-50 minutes, or until golden and crisp. Allow to cool slightly before serving.

Vegan Spanakopita