Easy whole wheat spanakopita pockets

Easy whole wheat spanakopita pockets

Recipe by Panos EatsCourse: SnacksDifficulty: Easy


Prep time


Cooking time




  • For the phyllo dough
  • 200 gr Greek yogurt

  • 200 gr olive oil

  • 440 gr whole wheat flour

  • 2 tbsp baking powder

  • For the filling
  • 1/2 a pound baby spinach, chopped in big pieces

  • 1 leek (220 gr), finely sliced

  • 1 bunch green onion (70 gr), finely sliced

  • 3 tbsp mint, finely chopped

  • 3 tbsp dill, finely chopped

  • 3 tbsp olive oil

  • 120 gr feta cheese, crumbled

  • Pepper to taste


  • For the dough
  • In a mixing bowl, add all the ingredients and mix well with your fingers until you form a dough
  • Knead for at least 5 min or until the dough is elastic
  • Cover with a clean kitchen towel and set aside for 20 min to rest
  • For the filling
  • In a pot over medium heat add the olive oil and the chopped leaks and green onions
  • Mix for 3-4 min or until the start to soften
  • Add the spinach, dill, mint and pepper and mix until the spinach is wilted
  • Remove from the heat and add the feta cheese. Transfer to a bowl to cool it down for 5 min
  • How to assemble
  • Preheat your oven at 365F to line a baking sheet with parchment paper
  • Roll the dough with your rolling pin and cut out circles with 3 inches diameter
  • Place a couple of tbsp from the filling in the center of the circle, leaving about a finger of perimeter
  • Damp your fingers in water and slightly cover the perimeter, this will react as a glue in the next step
  • Cover with another dough circle and pinch the end to secure
  • Place in your baking tray and bake for 30-35 min or until golden brown


  1. Hi Mary, it is 1/2 a pound (around 250 gr) Thanks for the comment because I haven’t realized that the automatic tool had translated to 0.91 kg!

  2. Would these freeze well if you make ahead?

    1. Yes definitely!

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