Homemade Lemon Spinach Pockets

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) 

Greek Okra Recipe

Okra (Bamies Kokkinistes) are packed with nutrients and vitamins, including protein, zinc, potassium, magnesium, folate and calcium.

There are many ways to cook okra and lots of recipes use a baking method, however our recipe is stewed okra with fresh tomatoes and onion- it’s flavoursome, simple and quick to make!

This is our popular recipe which we first shared on our former food blog Flavours & Flair. 

Ingredients →

– 500 x grams okra

– 1 x white onion, chopped

– 3 x ripe tomatoes, grated

– 1/2 x cup white vinegar

– 1/4 x cup olive oil

-1/4 x cup water

– salt and pepper to taste

Method →

– Wash the okra and trim pointy ends off.

– Place okra in bowl and cover with cold water. Add vinegar and allow to soak for 2 minutes.

– Drain, pat dry and set okra aside.

– Add olive oil in pan and allow to heat.

– Add chopped onion and sauté for 2 minutes. Take sautéed onion out of pan and place in a dish.

– Add okra to pan and sauté for 5 minutes.

– Add onions back in with grated tomato.

– Add water and season with salt and pepper. Stir and allow to cook on low to medium heat for around 30 minutes, or until sauce thickens.

*Recipe & Image by IN+SIGHTS GREECE © (Copyright)