Crispy Rice Paper Spanakopita

Preheat oven to 400°F (200°C) (top grill + fan on), and line a baking tray with parchment paper.

Thaw the frozen spinach (5 oz): Either leave it in the fridge overnight, or place it in a microwave-safe bowl and heat for one minute, stir, then continue in one-minute bursts until fully thawed. Drain off any liquid and squeeze out the excess [water]. Start 1m timer

Make the filling: In a large bowl, combine [frozen spinach], extra firm tofu (9 oz), vegan feta (2 tbsp), onions (4 spring), fresh dill (0.25 cup), fresh parsley (0.25 cup), nutritional yeast (1 tbsp), garlic powder (2 tsp), sea salt flakes (0.5 tsp), and freshly ground black pepper (0.5 tsp). Mix well until evenly combined.

Prepare the [rice paper]: Fill a shallow dish with lukewarm [water]. Dip one sheet of [rice paper] into the [water] for 5 seconds (don't wait for it to go soft), then place it on a clean surface. Repeat with a second sheet, and lay it to the right of the first one, slightly overlapping the first so they stick together.

Assemble: Using half of the filling, place it onto the lower third of the [rice paper]. Fold the sides over the filling, then roll up tightly like a spring roll. Then, once you have a long log, take one end and roll it around itself. Place on the prepared baking tray. Repeat with the remaining [rice paper] and filling.

Brush and top: Brush or spray each roll with olive oil (0.5 tsp), then sprinkle with sesame seeds (1 tsp).

Bake: Bake for 15–20 minutes until crispy. Start 18m timer

Serve: Let cool slightly before serving. Best enjoyed warm, with a side salad.