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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
