In a food processor, combine Violife Original Creamy, tofu, and lemon juice, and process until creamy. Add nutritional yeast, garlic salt, black pepper, and grated Violife Parmesan Style Wedge, and process until combined. Transfer to a mixing bowl, and fold in thawed spinach. If using dill and green onion, add those here. Mix well.

In a bowl, combine melted vegan margarine and olive oil and have a pastry brush ready.

Prepare the phyllo sheets into 3 inch wide strips. Use a clean damp kitchen towel to lay over the pastry so it doesn't dry out.

Lay 1 strip flat, then brush with the margarine olive oil mixture. Add another layer of phyllo, then brush again with the oil mixture. Add a third layer of phyllo, then add a scoop (about 1 tbsp) of the filling to one end of the strips.

Fold by bringing the bottom corner to the opposite side, and continue folding over the dough until you have a triangle. Lay the folded triangles on a parchment paper lined baking sheet in a single layer.

Repeat until all filling is used up! At this point, you can flash freeze, then transfer the frozen pastry to an airtight container to have an easy appetizer to bake whenever you like. Brush the tops
of the triangles with extra margarine/olive oil mixture.

Preheat your oven to 375F, and bake on a parchment paper lined baking tray for 25-30 min from freshly assembled, or 30-35 minutes from frozen, until golden brown.