1 small lemon, finely grated zest only
3–4 tbsp finely chopped fresh mint leaves
1 onion, finely chopped
250g/9oz young spinach leaves, any tough stalks removed
freshly ground black pepper
40g/1Β½oz dried breadcrumbs or panko breadcrumbs
3 garlic cloves, crushed
1 tsp ground nutmeg
2 tbsp extra virgin olive oil
3 tbsp extra virgin olive oil, plus extra for greasing
1 tsp dried oregano
100²µ/3Β½΄Η³ϊ pine nuts
1 tsp flaked sea salt
4 sheets filo pastry, each around 48cm/19in x 25cm/10in
175g/6oz firm tofu, well drained