The night before you plan to make this recipe. remove the frozen phyllo dough from the freezer and place it in the refrigerator to thaw. Alternately, you can thaw the dough on the counter for about 4-5 hours, (depending on the temperature inside, it may take more or less time to thaw). You do not want it to get warm, just thawed enough to unfold and work with.
In a small pan over low heat, melt the vegan margarine. Set aside.
At the same time, heat a large skillet over medium high heat and add the spinach, no oil required. Cover and toss occasionally as it wilts down. Allow to cool enough to handle.
Place the spinach into a strainer over the sink and squeeze out as much of the excess moisture as you can.
In a large skillet over medium heat, place a small amount of oil and the onions. Saute until translucent. Add the coconut cream, salt, pepper, nutmeg and whatever cheeses you choose to use. I used vegan parmesan, vegan feta and a bit of vegan ricotta.
Add the spinach to the mixture.
Preheat the oven to 350 degrees.
Brush your oven-safe dish with vegan margarine and start to layer the phyllo sheets. I unrolled the entire stack of sheets and cut them into four equal portions to make it easier to work with. Continue to layer, 1 sheet, brushed with the melted vegan margarine and repeat until you are out of the melted vegan margarine.
Place the filling inside and bake until golden and bubbling. This will take a good 40-50 minutes. Check frequently towards the end. The phyllo should be brown and crisp.