Peel and finely slice the onions.

Place the sunflower seeds in a small saucepan, cover with water and bring to a boil over high heat, then lower the heat slightly and simmer for 15 minutes.

In a large pot, heat 1 tbsp of olive oil over medium-high heat, add the onions and cook for 5 minutes, stirring occasionally.

Meanwhile, wash and roughly chop the spinach.

Add the spinach to the onions, season with 1 tsp of salt, lower the heat to medium and cover, letting the spinach wilt for 3 to 5 minutes, stirring occasionally.

Meanwhile, drain the sunflower seeds, add 1 tsp of salt and the white vinegar, then blend roughly to a grainy texture, taste and adjust the seasoning if needed.

Add the resulting vegan cheese to the spinach with the heat off.

Preheat the oven to 175°C.

Pour the olive oil into a small bowl, take out a large rectangular baking dish, and use a pastry brush to apply a thin layer of oil to the dish.

Lay down a first phyllo sheet, brush it lightly with oil, then add a second sheet, continuing to oil between each sheet until half the packet of phyllo is used.

Spread the spinach and vegan cheese mixture in an even layer over the phyllo.

Repeat the phyllo layering and oiling process until the remaining phyllo sheets and olive oil are used up.

Sprinkle with sesame seeds before baking for 55 minutes to 1 hour.

Serve immediately.