INGREDIENTS
OPTION 1 – TOFU ‘CHEESE’
300 g / 10 oz firm or extra firm cotton tofu*, pressed
100 g / 3 oz firm silken tofu (I use Clear spring), drained
1 tsp salt
4 tbsp lemon juice
OPTION 2 – ALMOND ‘CHEESE’ (needs to be made a day ahead!)

200 g / 2 cups flaked almonds
6-7 tbsp lemon juice
5-6 tbsp unsweetened almond (or soya) milk
1 tsp salt
REMAINING INGREDIENTS

600 g / 21 oz fresh spinach, rinsed well
7 spring onions / scallions, sliced finely
4 small garlic cloves, chopped finely
zest of 2 unwaxed lemons
15 g / 0.5 oz fresh mint, leaves only – finely chopped
15 g / 0.5 oz fresh dill, finely chopped
15 g / 0.5 oz fresh flat leaf parsely, finely chopped
scant ½ tsp ground nutmeg, adjust to taste
scant ½ tsp freshly ground black pepper, adjust to taste
4 tbsp / ¼ cup nutritional yeast
2 x 270 g / 9.5 oz vegan (a lot of them are!) phyllo pastry**, thawed in the fridge
quality olive oil
nigella or sesame seeds, to garnish (optional)

METHOD

• ‘CHEESE’

1.If utilizing the tofu alternative, disintegrate the cotton tofu into a huge blending dish with a fork. Blend in the smooth tofu. Season with a touch of salt and lemon juice – you can simply include all the more later when you blend in the spinach.

2.If utilizing almond feta, it should be made multi day ahead. I streamlined the elements for this formula as there are a ton of different flavors going on, yet the technique continues as before – please take after the strategy in this formula. You should mix the feta blend the day preceding and deplete it medium-term. You can prepare it on the day you amass the pie, however ensure you enable it to chill off before adding it to the filling blend. Heat for around 75 minutes as it is a twofold part.

• FILLING

1.Cook the spinach by either whitening it in clusters for around 40 seconds and after that diving it into a bowl of super cold water (to prevent it from cooking any further) or by sautéing it in a griddle in a decent sprinkle of water.

2.Once the spinach is cooked, enable it to chill off totally and afterward wring it dry (that is essential as generally the pie will be saturated). I basically utilized my hands to press all the water out of the spinach in little, palm-measure clumps. I am exceptionally determined about it as spinach holds dampness like nothing else. Hack the spinach finely after it's been wrung dry.

3.Heat up a tablespoon of olive oil in a little dish, delicately panfry the spring onions and garlic until relaxed and fragrant. Chill them off before adding them to the filling.

4.Mix the 'cheddar' blend, cleaved dry spinach, lemon pizzazz, mint, dill, parsley, nutmeg, dark pepper, diminished garlic and spring onions together in an expansive bowl. Blend them all extremely well with your hands. Taste the blend and modify the flavoring as required.

Get together

1.Preheat the broiler to 160° C fan/320° F fan (or 180° C/355° F without a fan, despite the fact that I suggest utilizing a fan if your stove has one – it crisps the baked good up) and oil a round tin or a heating plate with a touch of olive oil. On the off chance that you don't have a tin the correct size, don't stress, utilize an expansive heating plate – this pie is entirely independent.

2.To collect the pie, clear a vast territory of your work seat to account for a long column of cake sheets consolidated. Keep the defrosted baked good sheets ensured by a clammy kitchen towel with the goal that they don't dry out and wind up fragile.

3.Place a square shape of baked good before you, ensuring the more extended side is parallel to you. At that point put another square shape to its correct covering the finishes by 5 cm/2 ". Catch up with the third sheet masterminded in a similar way. You should wind up with a long square shape of cake.

4.Using a baked good brush, rapidly oil the whole territory with a bit (not all that much) olive oil and twofold all the cake sheets covering them in a similar way.

5.Follow up with another layer of cake (in the event that you need and have enough cake sheets, it's a bit much).

6.Brush the whole region with a tad of oil again before orchestrating the filling to finish everything.

7.Put a long snake of filling along the more drawn out edge of the baked good leaving a 5 cm/2″ edge at the base. Attempt to influence the filling to sum the same all around. I measured my whole filling (710 g/25 oz) and afterward partitioned it into 5 (this formula traverses an aggregate of 5 sheets wide of phyllo baked good to fill a 26 cm/10″ width pie dish) 142 g/5 oz parcels.

8.Starting from the base, delicately roll the baked good into a long snake. Tenderly loop the snake, crease down, and put in the lubed preparing tin.

9.Repeat stages 8-10 with the rest of the cake, yet the second time round just cover two (not three) sheets of cake next to each other.

10.Nest this new loop in the tin tucking its starting onto the finish of the principal curl.

11.Brush the baked good with some more olive oil and sprinkle with seeds for embellish.

12.Bake for roughly 45 minutes, until brilliant dark colored. Enable the pie to 'set' in the wake of preparing before cutting into it. Store the scraps in the ice chest for 3-4 days.