Thassos Recipes

Summer paspalopita from gastronomy writer Stella Spanou.


1 Kg zucchini
1 Cup of ground feta cheese
2 Teaspoons of salt
3 Spoons of rice
10 Spearmint leaves
1 Egg
Small cup of olive oil
3 Spoons of butter
1 Cup of flour
1 Cup of breadcrumbs


In a pot, grind the zucchini, chop the spearmint, and add gradually the rest of the ingredients. Finally, add flour in order to have a pulp. Spread a thin layer of olive oil in the baking pan and dust it with the flour. Add the mix with the zucchini and dust it again with flour. On top of it, add the butter. Bake it in preheated oven at 180o for 50 minutes.

Stella Spanou                   

Stella Spanou was born in Chalkidiki and passed her childhood in Thessaloniki. The last 12 years she is living in Xanthi. Being graduate of the School of Tourism Professions, she had worked for years in tourist units of Chalkidiki, Crete and Thessaloniki. Working as director of the Region of Eastern Macedonia-Thrace Tourism Company, she did a great job in the promotion of Region’s gastronomic tourist product. As gastronomy writer has given us the book “Erotas Gefseon” (Flavors Love), an approach to the multicultural cuisine of Thrace and Eastern Macedonia. In addition, her book for the Prefecture of  Chalkidiki on local gastronomy and products as well as a book on Thrace-Aegean Sea-Cyprus are underway.