Preheat the oven to 170°C or 375°F.

Add the spinach into a colander and pour over a kettleful of boiling water, to wilt it.

Allow to cool slightly, then squeeze out as much water as possible and roughly chop.

Heat a frying pan over a medium heat and add a good drizzle of olive oil. Once hot, fry the spring onion and garlic for a minute or so, just to soften. Add the chopped spinach, dill, n parsley and a good pinch of salt and black pepper and fry for a further minute or so, then remove from the heat.

Crumble in the vegan feta and silken tofu, then add the spinach mixture, mint, lemon zest and nutmeg.

Lay a sheet of puff pastry on a work surface and cut into halves. Cut 1” diagonal incisions on each side.

Add a quarter of the filling in a compact line along the middle. Fold over to join each parallel strip. Repeat another three times with the remaining mixture, so you end up with four individual spanakopitas.

Mix together 1 tbsp olive oil with the maple syrup and brush it all over the top of the pastry. Bake for 40-50 minutes or until golden brown and crisp on the top. Serve with a side of vegan tzatziki.