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Spinach balls in pitta bread
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 447
  • Fat about 19g
  • Carbohydrates about 44g
  • Protein about 20g
This is needed
This is needed for 2 people
Spinach balls (approx. 8 pieces)
  • 35 g grated Gruyère
  • 80 g leaf spinach
  • 1 eggs, small
  • 1.5 tbsp breadcrumbs
Yoghurt sauce
  • 150 g plain greek yoghurt, plain
  • 0.5 cucumber, grated
  • 1 tsp olive oil
  • a little lemon juice
  • a little Dukkah (spice mix) or sumach
  • a little pepper
  • a little herb salt
Pita bread
  • 2 pita breads
  • 0.5 kohlrabi, in stripes
  • 2 lettuce leaves
  • 2 handsful sprouts
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And that's how it's done
And that's how it's done
Spinach balls (approx. 8 pieces)
Wash the spinach, cook briefly in a pan with a little water until all the liquid has evaporated. Leave to cool, chop or puree the spinach. Add the grated cheese, egg and as many breadcrumbs as are needed for the mixture to hold together. Shape into approx. 8 balls and place on a baking tray lined with baking paper. Bake: for 15-20 mins. in the centre of an oven preheated to 180°C.
Yoghurt sauce
Mix all of the ingredients, season.
Pita bread
Cut open the pittas if necessary, sprinkle with water and toast. Spoon 1 tbsp of the yoghurt dressing into each pitta, fill with the lettuce, spinach balls and kohlrabi, drizzle each pitta with 1 tbsp of dressing and garnish with the sprouts. Serve immediately.