Heat 2 tablespoons of olive oil in a large skillet over low-medium heat. Add the sliced onions and stir frequently for 15-20 minutes, allowing them to soften and turn a deep golden color.

Once the onions are beautifully caramelized, stir in freshly grated garlic, chili flakes, and thyme. Cook together for about 2-3 minutes until fragrant.

Add chopped spinach, covering to allow the greens to wilt for about 6-10 minutes. Then uncover and cook for a few more minutes to evaporate excess moisture.

Remove from heat and let the filling cool slightly. Mix in nutritional yeast, salt, nutmeg, and black pepper.

Preheat your oven to 220°C (200°C fan). Roll out the vegan puff pastry and cut into squares, approximately 10x10 cm.

Place a generous spoonful of the cooled spinach and onion mixture on one half of each square, leaving space around the edges.

Fold the unfilled half of the puff pastry over the filling to create a pocket, sealing edges with a floured fork. Make slits on top for steam release.

Chill assembled pastries in the refrigerator for 10 minutes. Brush tops lightly with olive oil mixed with a sprinkle of nutmeg and pepper. Bake for 30-35 minutes until golden brown.