Wilt the spinach by pouring boiling water over it in a colander.

Once cool, squeeze out excess moisture, chop, and transfer to a mixing bowl.

Add silken tofu, olive oil, toasted pine nuts, nutmeg, garlic, lemon zest, chopped dill, sour cherries, and dried cranberries.

Season generously and combine well.

Roll the pastry on a floured surface into a large rectangle and spread the spinach filling along the length, leaving a small border and sealed ends.

Roll into a long pastry log, shape into a wreath, seal edges with almond milk, and chill.

Score the top, brush with almond milk and oil, and bake until golden and crisp.

Cool briefly before transferring to a board and decorating with dill fronds and extra cranberries before serving.