Preheat the oven to 170° (fan assistedl) / 375°f/gas 5.

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, 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 puff pastry sheet on a work surface and cut into halves.

Place a quarter of the filling in a compact line along the middle. Fold the pastry over to join each side and pinch to seal. 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.