Thrapsalo stuffed with cheese and tomato


Wonderful dish that can be served as an appetizer. Great meze for wine and ouzo. Always welcome by everyone and especially in the summer.


  • 1 kg of frozen crumbs
  • 2 cups grated feta
  • 1 cup grated manouri
  • 1 small onion, finely chopped
  • 2 tomatoes without seeds and peel cut into small pieces
  • 1 clove chopped garlic
  • 1 chopped green pepper
  • 1 chopped yellow pepper
  • Pepper-oregano
  • Olive oil

For sauce

  • 1 tomato passed on the grater
  • A little dill
  • Olive oil
  • Salt-pepper-oregano


  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. Put the feta, oregano and manouri in a bowl
  4. In a saucepan, sauté the onion, garlic, peppers and add the chopped tomato and let it wither a bit.
  5. Then we put all our ingredients in the feta with the manouri and mix
  6. Then we take our Thrapsalo, we carve it back slightly so that it does not burst and we fill it with a tablespoon.
  7. Then close it well with a zigzag toothpick so that the filling does not come out (or two depending on the size)
  8. Then we take our crumbs and bake in a frying pan for about 5-6 minutes on each side. Then in a bowl mix the grated tomato with a little olive oil and salt and pepper and pour over our crumbs.
  9. We can if we want to bake them in the oven.
  10. We take our hull, place the sauce and our crumbs on top.
  11. Close the lid and put them in a preheated oven for half an hour. Then remove the lid and continue baking until our crumbs turn brown for about 15 minutes

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