Step 1

Place the 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 seconds then divide into 8 balls and rest on a floured board while you prep the filling.

Step 2

Any dough made with whole flour generally needs a bit of adjusting. It should feel like a soft play dough. If it feels dry or cracks on rolling, add more wet. If it's too sticky to handle, add more flour.

Step 3

In one bowl place the finely diced greens.

Step 4

In a second bowl combine the spring onion, garlic, parmesan, feta, cumin, seasoning and zest of one lemon.

Step 5

Roll the dough into 15-20cm (rough) circles. Place half a cup of the greens and 2 tbsp of the cheese mixture on one half of the dough.

Step 6

Fold it over, pressing the edges together (roughly).

Step 7

Heat a non stick or cast iron pan (or BBQ hotplate) to a moderate heat. Add olive oil and fry until golden brown on each side (about 2-3 minutes each side). Press down with the spatula to flatten a little.

Step 8

While the first one or two pockets are cooking I generally start forming the next two, repeating until all are cooked. Set aside cooked pockets on a plate until all are cooked.

Step 9

Immediately with wedges of lemon.

Step 10

One of our fabulous members has tested making these ahead and freezing uncooked (layered with baking paper in between so they don't stick together) in an airtight container. Then she defrost in the fridge overnight and pan fries them fresh for school lunches in the morning.

Step 11

In an airtight container in the fridge.