Tofu + Spinach Börek on Whipped Tahini

Add a drizzle of oil to a frying pan on a medium heat. Once hot, fry the onion for 5 minutes. Add the chopped garlic and cumin seeds to the pan and fry for a further 2 minutes.

Next, throw in the spinach leaves and cook for 5 minutes or until the spinach is wilted. Add a splash of water if the mixture is too dry but make sure you don’t add too much as you don’t want there to be any excess liquid.

Once the spinach has wilted, crumble the tofu into the pan and add the nutritional yeast, sun-dried tomatoes, and big pinches of salt and pepper. Stir and cook for 3-5 or until most of the liquid has evaporated, then set aside to cool.

Meanwhile prepare the whipped tahini. Add the tahini, 60ml (1/4 cup) of water, lemon juice, maple syrup and pinches of salt and pepper to a blender. Blend until smooth. If necessary, add splashes of water until you have a lovely smooth tahini sauce.

For the parsley dressing, combine the parsley, red wine vinegar, garlic, pinches of salt and pepper and enough olive oil until the dressing easily falls off the spoon.

Preheat the oven to 200°C fan / 220°C / 425°F. Roll out one sheet of pastry with the long side facing you, then gently brush it with oil. Place another sheet of pastry on top, brush with oil, then add a quarter of the spinach filling across the length of the filo, leaving 3cm (1”) clear along the edge nearest to you.

Roll the pastry away from you into a long log. Then really gently ease the pastry into a swirl shape (see our notes if there's a tear in your börek!). Place the börek onto a baking tray. Then repeat steps 6 and 7 for the remaining three böreks.

Brush each börek with oil, then sprinkle the sesame seeds all over. Bake for 25-30 minutes or until golden brown.

To serve, spread some of the whipped tahini across a plate, top with a handful of watercress then place the börek on top. To finish, drizzle over some of the parsley dressing.