2-3Tbspcream cheeseYou can use feta or goat cheese too.
Combine the flour and salt in a large bowl. Rub the chilled coconut oil/butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C.
Preheat the oven to 200C.
Drain the spinach very well and chop finely. Keep aside.
Toss the sweet potatoes and carrots with olive oil, salt, pepper, smoked paprika and thyme. Spread out evenly on a baking tray and roast for about 20-25 minutes, until the vegetables are just cooked through.
Unwrap the dough and flour your work surface well. Roll the dough out carefully into a rough 8" round. Don’t worry if it breaks or you don't have a perfect circle.
Arrange the vegetables on top of the rolled out dough, leaving at least an inch of border. Top with bits of cheese, fold the edges of the dough over the filling to partially cover it.
Bake at 180 C for 30-35 minutes until the pastry is light golden brown. Let it rest for at least 15 mins. Serve warm or at room temperature.