Combine fresh spinach, green olives, vegan feta, chopped walnuts, grated garlic, lemon zest and juice, fresh parsley, and dried mint in a bowl
Mix in Crackd The No-Egg Egg to bind the filling together
Season with salt and pepper to taste
Layer filo pastry sheets, brushing each with vegan butter
Spread the spinach and walnut filling onto the filo pastry
Roll into a swirl shape
Sprinkle with sesame or black onion seeds
Bake until golden and crispy
Serve with vegan yoghurt mixed with dried mint and lemon juice
