In a mixing bowl, whisk together your chosen flour, baking powder, and salt until well combined. Create a well in the center, then pour in melted vegan butter and dairy-free milk. Mix until combined, knead gently on a floured surface until smooth, then chill.

Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.

While the dough chills, prepare the filling by thawing spinach and squeezing out excess moisture.

In a skillet, heat olive oil and sauté chopped onion and minced garlic until soft. Stir in spinach, seasoning, then cool and mix in vegan cheese.

Dust a clean surface with flour, roll out the dough to about 1/8 inch thick, and cut out circles.

Place 1-2 teaspoons of spinach filling on each circle, fold and seal the edges with a fork.

Preheat oven to 392°F (200°C) and line a baking tray. Brush with soy milk and olive oil mixture, then bake for about 20 minutes.

Once crisp and golden, cool on a wire rack before serving.