Ingredients:

  • 10 oz fresh baby spinach, roughly chopped
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp nutritional yeast
  • 1/4 cup vegan cream cheese
  • 1 tbsp extra virgin olive oil
  • 1 sheet vegan puff pastry, chilled (approx. 250g)
  • 2 tbsp unsweetened soy milk
  • 1 tsp agave nectar
  • 1 tbsp sesame seeds
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 pinch red pepper flakes

Instructions:

  1. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced onions and a pinch of salt. Sauté for 5–7 minutes until the onions are translucent and beginning to brown at the edges.
  2. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Add the spinach (that has already been wilted, drained and squeezed to remove excess moisture, as per the article's specific instructions).
  3. Stir in the vegan cream cheese, nutritional yeast, black pepper, and red pepper flakes. Mix until a thick, cohesive filling forms. Remove from heat and allow to cool slightly.
  4. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  5. Unroll the chilled vegan puff pastry on a lightly floured surface. Use a knife or pizza cutter to divide the sheet into 8 equal squares.
  6. Place a generous tablespoon of the spinach mixture into the center of each square. Fold the pastry over the filling and seal the edges firmly with the tines of a fork.
  7. Whisk together the soy milk and agave to create a vegan wash. Brush the tops of the puffs with the mixture and sprinkle with sesame seeds.
  8. Bake for 20 minutes until the pastry is significantly puffed and has reached a deep, golden mahogany color.