Spinach and Tofu Filo Parcels

Preheat oven to 180°C (Gas Mark 4, 350°F) and brush a baking tray lightly with melted non-dairy butter.

Place the spinach in a colander with a pinch of salt and pour over a kettle full of freshly boiled water to wilt it. Leave to drain really well and turn out onto a clean kitchen towel. Squeeze out the excess water from the spinach.

Place the spinach in a food processor with the tofu, yeast, nutmeg and garlic and season well. Blend until smooth and combined.

Lay the filo out on a clean worktop and cut in half lengthways so that you have 2 stacks of long strips. Brush one of the strips with the melted non-dairy butter and place another on top. Place a small pile of filling at one end and fold the pastry over to encase it. Keep folding it over on itself in to create a triangular, sealed parcel. Brush with non-dairy butter and place on the baking tray while you make the rest.

Sprinkle the tops with sesame seeds and transfer to the oven to bake for 30 minutes or until golden and crispy.