This recipe grew out of a weeknight craving for something handheld, savory, and deeply satisfying. I discovered this combination one autumn evening when I wanted a comforting snack that would please both plant-based eaters and omnivores at the table. The contrast of tangy, crumbly vegan feta with wilted, bright spinach tucked inside a crisp golden pocket won everyone over — even the notoriously picky cousin who usually avoids greens. The pastry is thin enough to crisp beautifully in a skillet yet sturdy enough to hold a generous filling, making each bite texturally exciting.

What makes these pockets special is the balance between the rich, salty crumble of dairy-free feta and the freshness of lightly dressed spinach. The dough is simple — just flour, water, oil, and salt — but resting it gives a tender, elastic result that browns evenly when pan-fried. I love preparing a big batch for a weekend snack board or frying a few fresh for a quick lunch. Each time I make them, the house fills with the warm, toasty aroma of browned pastry and herbs, and family members drift in asking when the next round is coming off the pan.

Ingredients

• All-purpose flour: 3 cups — I use a soft all-purpose like King Arthur for reliable gluten development; exact weight is 360 g. Sift if your flour is lumpy for a smoother dough.
• Salt: 1 teaspoon — kosher or fine sea salt both work; salt balances the tang of the vegan feta and strengthens gluten slightly in the dough.
• Warm water: 1 cup — about 240 ml, warmed to roughly 100–110°F (38–43°C). Warm water helps the dough come together without being too slack.
• Vegetable oil: 2–3 tablespoons — neutral oil such as sunflower, canola, or light olive oil; oil softens the dough and helps it fry to a crisp exterior.
• Vegan feta cheese: about 7 oz (200 g), crumbled — brands like Violife or Follow Your Heart have nice textures; crumble by hand for small irregular pieces that melt into a pleasing chew.
• Fresh spinach: about 2 packed cups (≈2 oz / 60 g), finely chopped — baby spinach works well; chop coarsely if you like more visible leaf texture.
• Fresh herbs (optional): 1–2 tablespoons chopped parsley or cilantro — adds brightness and lifts the filling, optional but highly recommended.

Instructions

Make the dough: In a large bowl whisk together 3 cups all-purpose flour and 1 teaspoon salt. Gradually add 1 cup warm water while stirring with a wooden spoon or your hand until the mixture forms a shaggy mass. Add 2 tablespoons vegetable oil, then turn out onto a lightly floured surface and knead for 5–7 minutes until the dough is smooth and elastic. If the dough feels dry, add water a teaspoon at a time; if too sticky, dust with a little flour. Cover with a clean cloth and let rest 20–30 minutes — this relaxes the gluten and makes rolling easier. Prepare the filling: While dough rests, place about 7 oz crumbled dairy-free feta and 2 packed cups finely chopped spinach in a bowl. Add 1–2 tablespoons chopped fresh herbs if using, and gently fold until combined. The residual water from chopped spinach is usually minimal; if it seems wet, squeeze the spinach lightly in a clean towel to remove excess moisture so the pastry doesn't go soggy. Portion and roll: Divide the rested dough into 4 equal balls; allow them to rest another 20 minutes covered to make rolling easier. On a lightly floured surface, roll each ball into a thin disc roughly 8 inches in diameter (or about 1/8 inch thick). A thin edge will brown faster — aim for uniform thickness so cooking is even. Fill and seal: Moisten the edge of each disc with a little water (brush or fingertip). Spoon a generous 2–3 tablespoons of filling onto one half of the disc, leaving a 1/2-inch border. Fold the dough over the filling to make a semicircle and press firmly along the edge to seal. For a tighter seal, crimp with a fork or twist the edge into a decorative rope. Good sealing keeps oil out and the filling inside while frying. Fry to golden: Heat 1/4 inch oil in a large skillet over medium-high heat until shimmering (about 350°F by thermometer or a small breadcrumb sizzles immediately). Fry empanadas in batches, 2–3 minutes per side, until deeply golden and crisp. Keep an eye on heat — adjust to medium if they brown too fast. Transfer finished pockets to paper towels to drain. Serve warm.

Storage Tips

To store finished pockets, let them cool completely on a wire rack to avoid trapped steam, then place in an airtight container lined with paper towels to absorb any remaining oil. Refrigerate for up to 3 days; reheat in a skillet over medium heat for 3–5 minutes per side until heated through and crisp. For long-term storage, freeze uncooked sealed pockets on a tray until firm, then transfer to a freezer bag for up to 3 months. When ready to cook, fry from frozen, adding a minute or two per side, or let thaw in the fridge overnight and fry as usual.

Ingredient Substitutions

If you don’t have vegan feta, substitute firm tofu crumbled and tossed with 1–2 teaspoons apple cider vinegar and a pinch of salt to mimic tanginess; nutritional yeast can add savory depth. For gluten-free options, use a tested gluten-free all-purpose blend — results may vary in texture and require a tablespoon or two more liquid. Swap vegetable oil for olive oil if you prefer its flavor, though it will brown faster; for baking replace oil with a neutral oil and brush the pastry before baking to encourage even color.

Serving Suggestions

Serve warm with a bright yogurt-style dip made from dairy-free yogurt, lemon juice, and chopped dill for contrast. These pockets pair beautifully with a simple citrus and fennel salad or a bowl of tangy tomato soup for a comforting meal. Garnish with extra chopped herbs and a lemon wedge to brighten the plate. For a party, arrange them with pickled vegetables and grain salads to make a colorful, shareable spread.

Cultural Background

Pockets of filled dough are a global tradition — from Latin American empanadas to Mediterranean hand pies. These particular fillings nod to Greek flavors through the use of feta and spinach, while the form and cooking technique recall Latin empanadas. This fusion highlights how culinary traditions cross-pollinate: a crisp-edged, portable pie can carry many regional ingredients and still be instantly familiar and beloved.

Seasonal Adaptations

In spring, add tender ramps or asparagus tips to the filling for a bright seasonal lift. In autumn, substitute or add roasted delicata squash cubes and a pinch of smoked paprika for warmth. For winter gatherings mix in sautéed kale and a little caramelized onion for richer, heartier flavors. Adjust herb choices by season: parsley or mint in summer, rosemary or thyme in colder months for depth.

Meal Prep Tips

Double the filling and freeze half uncooked in single layers, so you can fry a few fresh each week. Assemble pockets and freeze them raw for quick meals — keep them separated on parchment in a single layer until firm, then bag. When prepping for the week, store filling in an airtight container for up to 4 days and assemble on the day you plan to cook to maintain the brightest texture in the pastry.

These handed pockets reward a bit of practice: once you get your rolling and sealing rhythm down, production becomes fast and satisfying. Try different herb combos and enjoy the process of making a simple, shareable snack that feels special.

Final note: whether you fry a few for a cozy night in or make a tray for friends, these pockets are a joyful, tasty way to celebrate plant-based cooking — crisp, tangy, and irresistibly snackable.