Ingredients for 1 pie

1 kg potatoes (700 g boiled)

6–7 sheets of phyllo pastry

4 tbsp  Mayo Vegan Sauce with Mild Mustard

100 g plant-based cheese alternative, grated

3 spring onions, finely chopped

⅓ bunch of dill, finely chopped

100 g olive oil

Salt & freshly ground pepper

Instructions:

Peel and cut the potatoes into small pieces. Place in a pot with water and boil for 20–25 minutes from the moment it starts boiling, until completely tender. Drain and let them sit for 15 minutes to cool and release excess moisture.

Mash the boiled potatoes with a fork. Add the plant-based cheese, spring onions, dill, Mayo Vegan Sauce with mild mustard, salt, and pepper. Mix well until combined.

Place one phyllo sheet on your work surface with the long side facing you. Drizzle with olive oil and spread ⅕ of the filling along the long edge in two lines. Roll up the sheet and gently form it into a spiral (snail shape).

Line a 40×33 cm baking tray with parchment paper. Place the first spiral in the center and continue wrapping the rest of the rolls around it, forming one large spiral pie. Brush the entire surface with the remaining olive oil.

Bake in a preheated oven at 180°C (fan mode) for 40–45 minutes, on the middle rack, until golden. Remove from oven and let cool for 20 minutes at room temperature.

Enjoy with a dip of Mayo Vegan Sauce with mild mustard on the side.