From Teti’s Flakes


  • 1 kg thrapsala
  • 150 gr cow cheese Mastelo, grated
  • 150 gr goat cheese Mastelo, grated
  • 1 red pepper, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • freshly ground black pepper
  • 3-4 tbsp olive oil
  • lemon juice



  1. Wash and thoroughly clean the thrapsala, slice off the head and remove the skin and eyes. Rinse them and let them drain upside down.
  2. Finely chop the filling ingredients into small pieces and add them to a bowl. Mix well.
  3. By using a spoon fill each thrapsalo with the filling and close the opening with a toothpick.
  4. Grill them over medium-high temperature for about 7΄ on each side.
  5. Set aside for 2-3 minutes and cut thrapsala into slices. Serve with olive oil, lemon and fresh mint.