Clean the spinach by removing the tough, earthy ends of the stems, then rinse several times in cold water until the water runs clear to remove all dirt. Drain the spinach but do not dry. If using frozen spinach, skip this step.

Cook the spinach with the water clinging to the leaves (if using frozen spinach, add about 1/2 cup water) and a pinch of salt for 5-10 minutes, stopping when they are cooked but not mushy. Remove the spinach (save the cooking water for other uses) and let cool slightly, then squeeze out as much liquid as possible and roughly chop.

Thinly slice the leek after removing the roots and any dry or yellowed parts. Rinse quickly under running water and pat dry.

Heat the olive oil in a nonstick skillet over medium heat. Add the leek and sauté, stirring occasionally, until it begins to soften.

Add the spinach, stir, and cook for a few more minutes to blend the flavors. Remove from heat and let cool slightly.

In a mixing bowl, combine the leek and spinach mixture, almond ricotta, nutritional yeast flakes, garlic powder, and salt. Mix well with a fork until everything is combined.

Place a sheet of phyllo dough on a damp towel. Spoon 2 tablespoons of filling along one short edge of the rectangle, about 2 inches (4-5 cm) from the edge.

Fold the edge of the dough over the filling, then fold in the long sides, and roll up to form a roll. Repeat with the remaining phyllo sheets, keeping the others covered with a towel so they don't dry out (phyllo dries quickly when exposed to air).

COOKING METHOD 1: Arrange the rolls in an air fryer (cook in batches if needed), brush the tops with a little olive oil, sprinkle with sesame seeds, and cook at 355°F (180°C) for 15 minutes, until golden and crispy.

COOKING METHOD 2: Arrange the rolls on a baking sheet lined with parchment paper, brush the tops with a little olive oil, sprinkle with sesame seeds, and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, until golden and crispy.