Make the dough by combining white flour and wholemeal flour in a bowl. Then with a fork create a little hole in the center and pour in the yeast. Make another hole in a separate corner of the bowl, away from the yeast and pour the salt. Gently add the water (water must be warm but not too hot, otherwise it will kill the yeast!) while mixing the ingredients with a fork (or with your hands if you fancy). Knead the dough for at least five minutes and allow it to prove in a dry and warm place (I usually place the bowl in the microwave turned off, it proves perfectly) for at least 2 hours (up to 5).

Heat the spinach in a hot skillet (there's no need to add oil), chop into smaller pieces, then drain the excess water and allow to cool completely.

Combine the spinach in a bowl with the vegan cream cheese, the grated cheese and all the spices and herbs. Taste the filling and adjust the seasoning to your liking.

Once proofed, roll a disc of dough to a thickness of roughly ½ cm and arrange on a well oiled 26 cm pie tray.

Cut the remaining dough into 3 equal sized pieces and roll into 3 long sausages and work into a plait. Carefully arrange the plait over the edges of the pie, and this will be our crust.

Bake the vegan spinach pie at 200°C (390°F) for 30-45 minutes.

Allow to rest for at least 30 minutes before serving and serve at room temperature. (otherwise the filling won’t be firm enough and just ooze out).