Spanakopita

Preheat oven to 170°C. Line a large baking tray with [baking paper].

Finely slice the onion (1). Cut the leek (1) in half and slice into half moons. Roughly chop the fresh mint (15 g), fresh dill (15 g), and fresh parsley (30 g). Zest and juice the lemon (1). Crumble the plant-based feta (250 g) and grate the plant-based parmesan (40 g).

Heat a large frying pan over medium heat with a drizzle of olive oil (1 tbsp). Add the onion (1) and leek (1) with a pinch of salt (0.5 tsp) and cook until softened. Add half of the spinach (300 g) to the pan, cover with a lid, and cook until the [spinach] has wilted. Transfer to a colander to drain off any excess water. Repeat with the remaining [spinach]. Squeeze the water out of the [spinach] and add to the onion mix, then stir through the sumac (1 tsp), dried mint (1 tsp), [fresh mint], [fresh dill], [fresh parsley], plant-based parmesan (40 g) and a generous pinch of salt (0.5 tsp) and black pepper (0.25 tsp).

Drain the cashews (150 g) and place in a food processor with the [lemon zest], [lemon juice], nutritional yeast (2 tbsp) and plant-based milk (100 ml). Blend until smooth then add the plant-based feta (250 g) and pulse until combined, keeping it quite chunky. Transfer to the spinach bowl and mix all together.

Melt the plant-based butter (75 g) and use some to grease the baking tray. Lay out a filo pastry (1 sheet), brush all over with [plant-based butter] and spoon the filling along the long end of the sheet. Roll the pastry into a sausage shape, seam side down and brush the top with [plant-based butter]. Coil the pastry around to form a snail shape, then carefully lift and place on the baking tray. Repeat with the remaining filo pastry (5 sheets) continuing the snail shape until you have used all the filling. Sprinkle over the white sesame seeds (1 tbsp) and bake for minutes (40) until golden. Slice the lemon (1) into wedges and serve alongside the spanakopita. Start 40m timer