Boil and dry the potatoes: Cover the potato chunks with cold salted water. Bring to a boil, then simmer for 12 to 15 minutes, until a fork slides through easily. Drain thoroughly and return to the warm, empty pot for a minute to let excess steam escape. Mash by hand, spread out in a bowl and let cool.

Cook the vegetables: While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the mushrooms for 7 to 10 minutes, stirring occasionally, until browned and their liquid has evaporated. Transfer to a bowl. Wilt the spinach in the same pan, let cool, squeeze out excess moisture and chop.

Mix the filling: Combine the cooled mushrooms and spinach with the vegan cream cheese, Parmesan, oregano, paprika and pepper. Taste and add salt if needed. The mixture should be thick and scoopable, with no loose liquid.

Make the potato dough: Gently mix the cooled mash with the initial ½ cup (60 g) flour, grated vegan cheese, parsley, garlic powder, salt and pepper. If needed, add up to another ¼ cup (30 g) flour, a tablespoon at a time, until soft and workable. Avoid prolonged kneading, which can make the potatoes gluey.

Shape and fill: Divide the dough and filling into 6 equal portions. On a lightly floured surface, pat or gently roll one piece of dough into a circle about 6 inches (15 cm) wide. Put the filling in the center, leaving a border. Fold the edges over it, pinch closed and gently flatten to about ½ inch (1.25 cm) thick. Repeat, patching any cracks with a little dough.

Pan-fry: Wipe the skillet clean and heat half the frying oil over medium-low to medium heat. Cook 3 pancakes seam-side down for about 4 to 5 minutes per side, until golden and the dough is cooked through. Lower the heat if they brown too quickly. Repeat with the remaining oil and pancakes; do not crowd the pan.

Finish and serve: If using, mix the finishing olive oil with parsley and lightly brush over the warm pancakes. Serve with plain vegan yogurt or your favorite dip.