Combine the flour and salt in a large bowl. Make a well in the middle and pour in 2/3 cup of water. Slowly work the flour and water together for five minutes until a dough forms.
Divide the pastry dough in four, roll each piece into a ball and put back in the bowl. Cover with a damp dish towel, and let it rest for 20 minutes.
Meanwhile, make the filling: put a generous splash of olive oil in a large skillet over high heat. Add the onion, lower the heat to medium, and cook for 5 minutes, stirring occasionally. Stir in the leaves and season to taste. Cook for 5 minutes, then remove from the heat and let it cool a bit. Mix with the cheese.
Drain the cashews and put them in a blender. Add the rest of the cashew “cheese” ingredients. Add ½ cup filtered water and blend until smooth. Pour ¾ of the cream into the filling and keep the rest for a sweet pastry.
Oil the counter. Put 1 ball of dough on the counter, drizzle it with olive oil, and start to stretch it gently with your hands into a large, filo-thin circle, about 12 inches. Brush the dough with olive oil. Leaving a 2 inch gap at the edge, spoon a line of filling in a 1 - 1½ inch wide strip across the width of the pastry.
Preheat the oven to 350°F and line two baking sheets with baking paper.
Coil one end of the rolled pastry inward into a spiral. Join the ends of the rolls by squeezing the dough together.
Brush with olive oil and and sprinkle sesame or poopy seeds. Bake for 30 minutes, checking every now and then, until golden brown.