Easy Cheesy Green Toasted Cheese Pockets Recipe

Cheesy Green Pockets Recipe

This is an easy yet tasty recipe, perfect for sharing. Each toasted cheese pocket is filled with a mix of green vegetables and cheese, a classic combination loved by all. Make a double batch as they’ll be super popular with your friends and family.

Serves: 4



Cheesy Green Pockets Recipe

By: Georgia Harding

This is an easy recipe, perfect for sharing. Each toasted cheese pocket is filled with green veggies and cheese, a classic combination loved by all.


Prep time

Cook time



  • Dough
  • 300g wholemeal spelt flour
  • ½ tsp bicarbonate of soda
  • ½ tsp sea salt
  • 250g full-fat natural yoghurt (or Greek yoghurt)
  • ½ tsp apple-cider vinegar (or lemon juice)
  • 1 tbsp olive oil

  • Filling
  • 120g leafy greens (spinach, rocket, kale, silver beet, soft-leaf herbs), finely chopped
  • 1 bunch spring onions, finely diced
  • 2 cloves garlic, crushed
  • 50g parmesan, grated
  • 200g feta, crumbled
  • ½ tsp ground cumin
  • Ground black pepper, to taste
  • Zest of 1 lemon
  • 1 lemon, wedges to serve
  • 60mL olive oil


  • Place spelt flour, bicarbonate of soda and salt into a bowl and mix to combine. Add the yoghurt, apple-cider vinegar and olive oil and mix well. Knead for 30 secs then divide into 8 balls and rest on a floured board.
  • In one bowl, place the finely diced greens.
  • In a second bowl, combine the spring onion, garlic, parmesan, feta, cumin, pepper and zest of 1 lemon.
  • Roll the dough into 15-20cm circles. Place ½ cup of the greens and 2 tbsp of the cheese mixture on one half of the dough.
  • Fold it over, pressing the edges together roughly.
  • Heat a non-stick or cast-iron pan to a moderate heat. Add olive oil and fry until golden brown on each side, about 2-3 mins each side.
  • While the first one or two pockets are cooking, start forming the next two, repeating until all are cooked. Set aside cooked pockets on a plate until all are cooked.
  • Serve immediately with wedges of lemon.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t155525.446

Pan-Fried Fennel, Potatoes & Pine Nuts

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t154759.818

Crispy Potatoes & Fennel with Creamy Lemon & Herb Dressing

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t154337.940

Asparagus, Fennel & Spinach Soup with Toasted Pepitas

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t153917.658

Oven-Baked Fennel with Pecorino