Spinach Tamales or Queso-less Dillas

I've been inspired by the use of spinach in Indian cuisine, and noticed what a creamy taste and texture it can have when cooked. When one chooses to leave cheese out of the menu, it's challenging to find an adequate replacement, although I've noticed that a lot of Vegan recipes cheerfully throw in a little nutritional yeast as if it were a viable substitute. In any case, my culinary thoughts have been drifting spinach-ward, with some satisfying results. I made tamales with a spinach filling, which I enjoyed a lot. Having some filling left over, I also made corn tortillas with the spinach mixture inside, and found it surprisingly creamy and delicious. Take that, cows! By the way, I learned recently that a single tamale is actually a "tamal."

Spinach Tamales With Tomatillo Sauce

First, soak several corn husks* separated in hot water for 30 minutes. Later you will [should you choose to accept this assignment] tear some 3/8 inch strips for tying around the tamales to hold them together. I usually need to tie two strips together to make an adequate length.

Dough
2 cups water, 3 cups masa harina, 1 teaspoon salt [optional], 1/2 cup olive oil [also optional.]
Combine all in bowl, mixing with hands.

Sauce
3 tomatillos with husks removed, diced; 1 nectarine, diced; 1 tomato, diced; 1/2 raw jalapeno pepper, seeded and diced; 1/2 cup cilantro, chopped; 1/2 onion, diced; about 1/2 cup sliced black olives; 1 teaspoon each of salt, agave nectar or honey, and cumin.
Combine all in 1 cup water and simmer 10 to 20 minutes.

Filling [Note: this also makes a fantastic dip or filling for queso-less dillas.]
Place all the following into the bowl of a food processor:
1 package baby spinach, briefly dipped into boiling water and retrieved when wilted. [You can then use this same water for the Sauce, above.]
1/2 cup cooked brown rice; 1/2 cup raw cashews; 1/2 cup cilantro, chopped; 2 cloves garlic, sliced; 1 raw serrano pepper, seeded and diced; 1/2 cup black beans + 1/2 cup no-fat refried beans or any combo to equal 1 cup; 1 ripe avocado deprived of its peel and pit; 1 teaspoon cumin; 1 teaspoon salt; 1/2 teaspoon nutmeg [that complements the spinach.]

Blend until mixed and creamy.

To Put Together Tamales:
Assemble dough, husks, filling and sauce in a convenient arrangement on a work surface.
Place husk on work surface with smooth side up and point toward you. Place a little less than 1/2 cup of dough into center of husk and spread out with hands to a thickness about 1/8 inch. In center of dough place 1 tablespoon of filling and about a teaspoon of sauce. Fold right and left sides together, fold point up, and enclose all with the string, which you tie. Place each tamal into a pressure cooker [or other steamer] upright. When all tamales are made, steam in pressure cooker on high for 30 minutes. [In other type of steamer, count on about 2 hours.]

* Corn husks and masa harina flour can be found in Mexican area of grocery store. Usually.