Thrapsalo stuffed with spinach


A wonderful, easy, light, fasting recipe that we love and fasting days always comes from our first favorite recipes.


  • 1 kg of frozen crumbs
  • 400 g spinach
  • 4 chopped green onions
  • 1 chopped onion
  • Or chopped dill
  • Or chopped matte fennel
  • 100 g of rice
  • 1 clove chopped garlic
  • 1 pack of crushed tomatoes
  • Olive oil
  • Salt Pepper


  1. In a bowl we put tap water with a little salt and thaw our crumbs.
  2. Then we remove the head, we wash them very well inside, we remove the bone.
  3. Then cut the heads from the crumbs into small pieces.
  4. In a saucepan, pour a little olive oil, sauté the onions, then the garlic, and then add the chopped heads from the crumbs. Mix very well for 2 minutes.
  5. Then add the spinach, add our tomato (keep a small amount) our rice and cook for 15 minutes.
  6. then as soon as the filling is ready we pull it aside to withdraw the liquids.
  7. Then we take our thrapsalo, we carve it back slightly so that it does not burst and we fill it with a tablespoon.
  8. Then close it well with a zigzag toothpick so that the filling does not come out (or two depending on the size)
  9. Then we take the small amount that we have kept tomato, we mix it with a little olive oil and we empty it in our pan. Then we put our crumbs in order and in between the leftover filling.
  10. We close our pan with a grease gun and a piece of aluminum foil on top. Put it in our oven for half an hour covered. Then uncover it and bake it for 15-20 minutes until it turns brown.

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