2 onions, caramelised
250g (1 cup) roasted pumpkin (I used leftover kent pumpkin)
250g box frozen chopped spinach, thawed and drained of moisture (to do this, microwave for a minute and squeeze out in a dish towel or cheesecloth)
35g (1/4 cup) pine nuts, chopped
2 tablespoons zaatar
2-3 cloves garlic, crushed
100g vegan feta, crumbled or chopped (I use BioCheese)
2 tablespoons wild ramp or scallion, chopped
Salt, to taste
Pepper, to taste
2 sheets puff pastry dough (if you’re using frozen be sure to thaw it with a damp paper towel on top so it doesn’t dry out)
1 teaspoon melted vegan butter
Preheat oven to 190ºC fan forced/ 400ºF and prepare a cookie sheet with a silpat or baking paper.
Combine all filling ingredients in a bowl and stir until combined.
Slice the pastry sheets in half diagonally and evenly distribute the mixture between the four triangles.
Fold over to create an enclosed triangle, then slightly roll and pinch the sides so the filling does not spill out.
Brush the tops with melted vegan butter and sprinkle with sesame seeds.
Bake for 40 minutes or until golden brown.