Steam the spinach for 3 minutes.
Preheat the oven to 425°F, chop the cooked spinach and place them in a large bowl.
Add to the spinach the ricotta cheese (or crumbled tofu), nutritional yeast and plenty of grated nutmeg. Season with salt and pepper and mix well.
Place one of the puff pastry sheets on a baking pan, then place one cup of spinach filling at the center of the circle.
Arrange the remaining filling forming a ring around the center, leave a 2 inch space between the two fillings and about 1 inch from the edge of the pastry sheet.
Brush the outer edge of the pastry with a little water and cover with the second sheet. Seal them by pressing the edges with a fork.
Place one cup over the central filling and press slightly to form the sunflower central disk. Cut the petals approximately 1 inch thick, keeping them attached at the center then turn gently each petal upside 90°.
Remove the cup and brush the puff pastry surface with the milk. Spread the central disk of the sunflower with white and black sesame seeds.
Bake for 10 minutes then lower the heat to 400°F and bake 20 minutes more.
Remove from the oven and serve immediately. Served warm or cold will be great too!