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Our delicious vegan spinach pockets consist of a crunchy on the outside, soft on the inside homemade dough, packed with a fresh lemon spinach filling!


For the dough

5 x grams dry yeast

1 & 1/2 cups warm water

2 x cups all-purpose flour, plus more for the work surface

1 x teaspoon salt 

1 x tablespoon white vinegar 

2 x tablespoons extra-virgin olive oil, plus more for brushing and greasing

For the filling 

3 x cups chopped fresh spinach

1 & 1/2 cups x chopped shallots

1/2 x cup chopped parsley

1/4 x cup chopped dill 

1/2 x cup fresh lemon juice 

1/4 x teaspoon salt

1/4 x cup extra-virgin olive oil


  • In a large mixing bowl combine yeast and warm water. Stir until well combined. Add flour, oil, and salt and mix well. 
  • Begin to knead the dough by hand. If the dough is too wet, add more flour. Continue kneading until your dough is smooth and stretchy. 
  • Shape dough into a ball and place in a large mixing bowl lightly greased with olive oil. Turn to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size, roughly about 1 hour.
  • Meanwhile, prepare the filling: Combine, spinach, shallots, parsley, dill, and salt together in a medium bowl. Add lemon juice and olive oil and mix well.
  • Preheat oven to 200 degrees C° and line two large baking sheets with parchment paper. 
  • Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. 
  • Using a knife, slice the dough in half, then slice each half into quarters. (You’ll have about 12 pieces of dough.)
  • Flatten each piece using a rolling pin, about 15 cm. Transfer flattened dough to baking sheets.
  • Spread 2 tablespoons of filling in the middle of each piece of dough. Fold over top and close the pockets. Brush the tops of each pocket with olive oil.
  • Bake pockets until tops are golden brown, about 30 minutes. Remove from the oven and let cool on the pan until ready to serve.

*Recipe and Images by IN+SIGHTS GREECE © (Copyright) 


The Athens Guide

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