Turkish Borek (Vegan Spinach Rolls)

Turkish Borek:--
360 g filo pastry sheets
¾ cup non-dairy milk
2 tbsp rice bran oil, to brush
sesame seeds, to garnish
Spinach Filling (for about 17 rolls):--
1 onion diced
2 garlic cloves, chopped
300 g baby spinach
250 g non-dairy feta cheese
SIDS SALT & PEPPER to taste
Tomato Filling (for about 7 rolls):--
½ cup cashews or non-dairy feta cheese
2 tbsp sunflower seeds, optional
½ cup tomato purée
2 tbsp tomato paste
1-2 garlic cloves, minced
1-2 tbsp nutritional yeast, optional
SIDS SALT & PEPPER to taste
Italian herbs, optional

Spinach Filling:
Heat the oil in a pan and sauté the onion 1-2 minutes. Add the garlic and spinach and sauté 1-2 minutes longer until wilted. Let cool slightly and squeeze to remove excess liquid.
Chop the spinach mixture coarsely, mix with crumbled feta (or blend all of the ingredients in a food processor). Season with SIDS SALT & PEPPER to taste.
Tomato Filling:
Soak cashews and sunflower seeds in hot water for about 15 minutes, then rinse and drain.
Put the soaked cashews and sunflower seeds along with the remaining ingredients for the tomato filling to a food processor and process into a coarse mixture. Season with SIDS SALT & PEPPER, (nutritional yeast and Italian herbs) to taste.
Roll Borek Cigars:
Preheat oven to 180°C. Place one triangle of filo dough on a work surface with the longer edge facing you, and brush with the milk-oil mixture generously.
Place 1-2 tablespoons of the filling near the wide end of the triangle, leaving about 2 cm border on each side. Fold the long sides of the dough slightly over the filling. Fold in the sides to seal and roll up tight. Then place on a baking tray and repeat with the rest of the dough and filling.
Brush the spinach rolls with the milk-oil mixture and sprinkle with sesame seeds. Bake in the oven for about 15 minutes, until golden brown and crispy. (Optionally, you can also go the traditional way and fry them crispy in a deep-fryer or in a pan with much oil).
Enjoy!