Prepare the spinach by adding it to a large pot over medium heat, add a splash of water, and then cover with a lid and allow the spinach to wilt for 3-5mins. Then drain the spinach and squeeze out as much water as possible with tongs or the back of a spoon.

Finely chop the spinach and add it to a bowl with the ricotta and garlic powder, stirring to combine.

Preheat the oven to 200c/390f.

Cut a sheet of puff pastry in half, then add the filling in a long line down the middle of both halves, rolling to seal.

Cut each roll into 4 pieces (optional extra slices on top for decoration).

Add the rolls to a baking tray/paper and brush with a little soy milk (optional sesame seeds; omit for <12 months) .

Bake for 25- 30 minutes until golden.