I had a lovely head of cabbage in my veg box and decided to make Smitten Kitchen’s fuss free spanakopita, but swap cabbage for spinach and use rich smokey spices. For the spices, I used 1tsp smoked paprika, 2tsps of Dijon mustard, 1 tsp allspice, as much garlic as you like, and 1 tsp Aleppo pepper, instead of mint and dill she suggested. It is wonderful and a great way to use cabbage. Also, I sautéed the thinly sliced cabbage with onions until it reduced in volume, and then let it cool before adding the egg or whatever vegan sub you choose as a binder, and non-dairy/dairy cheese (I used feta). Here is the base recipe:

spanakopita