Add some olive oil to a pan and add the chopped onion, and garlic flakes and fry until fragrant, add the spinach and let it wilt.
Then add the vegan cream cheese, tofu, and mash until well combined.
Add the nutritional yeast, salt and pepper to taste.
Then mix the milk and the cornstarch add the slurry to the spinach mixture and let it cook for 2-3 minutes until the mix starts to thicken.
Let it cool.
Roll out the puff pastry and add to the edge about 1cm from the side, roll up the puff pastry and the roll up, brush with melted butter/soy milk, and slice, add some sesame seeds on top and then place on a baking tray with parchment paper.
Bake for 15-18 minutes until golden, serve with some salad or ketchup or freeze for future use.
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Hope you love this recipe as much as I do! Have a lovely blessed easter**
