Although this gorgeous spiral pie shines as a vegetarian holiday centerpiece, it is just as well suited for a weekday meal, side or appetizer--and it’s something you can easily serve for brunch, lunch or dinner. It’s just that versatile. Most store-bought puff pastry uses vegetable oil instead of butter and is therefore vegan, so to make this fully vegan you just need to sub vegan cream cheese and skip the egg (use water or plant-based milk to bind the pastry sheets together instead). Feel free to play around with filling combinations but aim for vegetables and cheeses that won’t release too much moisture or your pastry will end up soggy.