Spinach balls in pitta bread

Spinach balls in pitta bread

Total: 50 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 447 kcal
, Fat: 19 g
, Carbohydrate: 44 g
, Protein: 20 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spinach balls (approx. 8 pieces)

80 g leaf spinach
35 g grated Gruyère
1 egg, small
1 ½ tbsp breadcrumbs

Yoghurt sauce

150 g plain greek yoghurt, plain
½ cucumber, grated
a little lemon juice
1 tsp olive oil
a little Dukkah (spice mix) or sumach
a little herb salt
a little pepper

Pita bread

2 pita breads
½ kohlrabi, in stripes
2 lettuce leaves
2 handsful sprouts
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How it's done

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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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