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Ingredients
  • 150 g / 1 heaped cup cashews or sunflower seeds
  • 600 g / 21 oz fresh spinach
  • 1 long leek
  • 6 spring onions / scallions, sliced finely
  • 4 garlic cloves, chopped finely
  • 90 ml / 6 tbsp quality olive oil, divided
  • zest of 1 unwaxed lemon + 60 ml / ¼ cup juice
  • 8 g / ½ tbsp white miso paste
  • scant ¼ tsp ground nutmeg, adjust to taste
  • ground black pepper, adjust to taste
  • 10 g / ¼ cup nutritional yeast
  • 10 g / 0.35 oz mint
  • 7 g / 0.25 oz dill
  • 15 g / 0.5 oz flat leaf parsley
  • 250 to 400 g / 8.8 to 14 oz vegan phyllo*, thawed in the fridge
  • nigella or sesame seeds, to garnish (optional)
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