Spinach balls in pitta bread

Total time: 50m
Preparation Time: 30m

For 2 people


Nadja - LouMalou

Nutritional Information

Contains 447 Kcal, 20g Protein, 44g Carbohydrates, 19g Fat


  • 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 pepper
  • a little Dukkah (spice mix) or sumach
  • a little herb salt
  • Pita bread
  • 2 pita breads
  • 0.5 kohlrabi, in stripes
  • 2 lettuce leaves
  • 2 handsful sprouts

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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