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Heat a drizzle of oil in a non-stick pan. Add the onion and fry for 5 minutes on a medium heat. 1 minute before the end, stir in the maple syrup.
Pat the halloumi dry and grate. Place the halloumi in a mixing bowl.
Roughly crush the cashew nuts so they are the size of large breadcrumbs.
Add them to the halloumi with the breadcrumbs, 2 beaten eggs, Thyme, cream, fried red onion and spinach. Season with salt and ground black pepper and give it a really good stir.
Roll out the puff pastry. Place the filling lengthways down the centre of the pastry - leave around a 5cm gap of pastry either side of the filling and around 3cm of pastry either end.
Flatten the filling out a little and make sure it's evenly spread.
Starting in the top left corner cut 1cm diagonal strips into the pastry from the filling outwards.
Tuck the ends of the pastry over the filing. Fold the strips of pastry alternately into the middle crossing over each other.
When all the pastry is folded up and the filling is encased, brush with beaten egg. Bake at 200C for 25-30 mins