Herb, Feta and Egg Pitas for a Crowd Recipe

Introduction

These Herb, Feta and Egg Pitas are a vibrant and satisfying dish perfect for feeding a crowd. Packed with fresh herbs, melted feta, and tender baked eggs with greens, they make a delicious and nutritious meal that’s easy to prepare ahead of time.

Ingredients

• 3 tablespoons olive oil, plus more as needed
• 8 eggs
• 2 (6- to 8-ounce) blocks of feta, crumbled
• 2 teaspoons ground cumin
• Salt
• 1 large bunch kale or chard (about 1 pound), destemmed and finely chopped
• 1 bunch scallions, white and light green parts thinly sliced
• 1 bunch cilantro, leaves and tender stems finely chopped
• 1 bunch parsley, leaves and tender stems finely chopped
• 10 small pitas (or halved large ones), toasted
• Thick yogurt or labneh
• 2 large tomatoes, thinly sliced
• Harissa (optional), for serving

Instructions

1. Step 1: Heat the oven to 375 degrees. Coat the bottom and shallow sides of a sheet pan with 2 tablespoons of olive oil and place in the oven until it reaches temperature.
2. Step 2: In a large bowl, beat the eggs. Add two thirds of the crumbled feta (reserve the rest for serving), ground cumin, and 1 teaspoon salt, then stir to combine.
3. Step 3: Mix in the chopped kale, scallions, cilantro, and parsley, using your hands to massage the kale as you mix. If the mixture looks dry, drizzle in a little more olive oil.
4. Step 4: Scrape the mixture into the preheated sheet pan and pat it down to spread evenly. Bake until the tops of the greens are crispy and the feta is melted, about 20 minutes.
5. Step 5: Let cool for 10 minutes, then use a flexible spatula to loosen the sides. Slice into approximately 3-by-3-inch squares. Don’t worry if some pieces are smaller or fall apart.
6. Step 6: To assemble, slice open half of a toasted pita and spread a spoonful of yogurt on one side. Add two egg-and-kale squares, then layer in the remaining feta, tomato slices, and a drizzle of harissa if using.
7. Step 7: Serve the pitas at room temperature. For make-ahead, wrap each pita individually in foil or store cut-side up in a covered container in the fridge for up to 3 days.

Tips & Variations

• Substitute chard for kale if you prefer a milder green or whatever is freshest at the market.
• Add a pinch of red pepper flakes to the egg mixture for extra heat.
• Use whole wheat or flavored pitas for a different texture and flavor.
• Try swapping the yogurt for labneh or a tahini sauce to change up the creaminess.

Storage

Store assembled pitas wrapped individually in foil or in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven to maintain texture or enjoy at room temperature for best flavor. The egg and greens bake can also be stored separately for the same duration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the egg and herb mixture ahead of time?

Yes, you can prepare the mixture and bake it a few hours in advance or the day before. Store it covered in the fridge and warm slightly before assembling the pitas.

What can I substitute for feta cheese?

If you don’t have feta, try using goat cheese or ricotta salata for a similar salty, tangy flavor and crumbly texture.

Herb, Feta and Egg Pitas for a Crowd Recipe

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★★★★★

4.7 from 77 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

Delicious and hearty Herb, Feta, and Egg Pitas perfect for serving a crowd. This baked egg and greens dish combines creamy feta, fresh herbs, and nutritious kale or chard, all stuffed into warm, toasted pita pockets with a tangy yogurt spread and sliced tomatoes. Ideal for brunch or light lunch gatherings, with optional spicy harissa to add a kick.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 3 tablespoons olive oil, plus more as needed
• 8 eggs
• 2 (6- to 8-ounce) blocks of feta, crumbled
• 2 teaspoons ground cumin
• Salt (about 1 teaspoon, to taste)

Greens and Herbs

• 1 large bunch kale or chard (about 1 pound), destemmed and finely chopped
• 1 bunch scallions, white and light green parts thinly sliced
• 1 bunch cilantro, leaves and tender stems finely chopped
• 1 bunch parsley, leaves and tender stems finely chopped

For Serving

• 10 small pitas (or halved large ones), toasted
• Thick yogurt or labneh
• 2 large tomatoes, thinly sliced
• Harissa (optional), for serving

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Instructions

1. Preheat the Oven and Prepare Pan: Heat the oven to 375°F (190°C). Coat the bottom and shallow sides of a sheet pan with 2 tablespoons of olive oil and place it in the oven to warm up while the oven reaches the set temperature.
2. Mix Eggs and Ingredients: In a large bowl, beat the 8 eggs thoroughly. Add two thirds of the crumbled feta cheese, reserving the remaining one third for serving. Stir in 2 teaspoons ground cumin and 1 teaspoon salt. Add the finely chopped kale or chard, sliced scallions, chopped cilantro, and parsley. Use your hands to gently massage the kale to help tenderize it and evenly distribute the herbs and greens. If the mixture looks dry, drizzle in a little more olive oil to moisten.
3. Bake Mixture: Scrape the prepared mixture into the warmed sheet pan, spreading it out evenly and pressing it down firmly. Bake in the oven until the tops of the greens become crispy and the feta has melted, about 20 minutes.
4. Cool and Slice: Remove the pan from the oven and let it cool for 10 minutes. Then, use a flexible spatula to gently loosen the edges of the baked egg and greens mixture from the pan. Slice into approximately 3-by-3-inch squares. Some pieces may be smaller or fall apart; they are still perfect for stuffing into the pita pockets.
5. Assemble the Pitas: Slice open half of each pita and spread a spoonful of thick yogurt or labneh on one side. Stuff each pita with two squares of the egg and kale bake, add some of the reserved crumbled feta, layer in thin slices of tomato, and optionally drizzle with harissa for a spicy kick. Serve the pitas at room temperature.
6. Storage (Optional): If preparing ahead, individually wrap the stuffed pitas in foil to maintain their shape or place cut-side up in a covered container and refrigerate for up to 3 days.

Notes

• Use kale or chard depending on your preference; both add nutritious greens and texture.
• To save time, you can prepare the egg and greens mixture a day ahead and bake fresh before serving.
• Harissa is optional but adds a wonderful smoky, spicy note that complements the creamy feta and yogurt.
• Thick yogurt, labneh, or strained Greek yogurt works best for spreading inside the pita.
• For gluten-free options, substitute regular pita with gluten-free flatbreads or wraps.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Brunch
• Method: Baking
• Cuisine: Mediterranean

Keywords: pita, feta, eggs, kale, chard, herbs, Mediterranean, brunch, baked eggs, savory, healthy