Name: Herb, Feta and Egg Pitas for a Crowd Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
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); 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

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Introduction

This Herb, Feta and Egg Pitas recipe is a flavorful and satisfying dish perfect for feeding a crowd. Combining fresh herbs, crumbly feta, and tender baked eggs, these pitas make a great brunch or light dinner option. The addition of kale and tangy yogurt creates a delicious balance of textures and taste.

Two halves of a pita sandwich sit on a white plate with a white marbled background. Each pita is cut open to reveal four layers inside: the bottom layer is a creamy white spread, above it is a thick layer of cooked green leafy vegetables, then a layer of bright red tomato slices, topped with crumbled white cheese. The pita bread itself is light brown with a soft texture, and some crumbs of cheese are scattered on the plate around the sandwiches. photo taken with an iphone --ar 4:5 --v 7

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)
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

Step 1: 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 heats.
Step 2: In a large bowl, beat the eggs thoroughly. Add two thirds of the crumbled feta, reserving the rest for serving. Stir in the ground cumin and salt.
Step 3: Add the finely chopped kale or chard, sliced scallions, chopped cilantro, and parsley to the egg mixture. Use your hands to gently massage the kale to tenderize it and evenly distribute the herbs. Drizzle a little olive oil if the mixture seems dry.
Step 4: Remove the warmed sheet pan from the oven and scrape the mixture into it, spreading evenly and pressing down firmly.
Step 5: Bake in the oven until the tops of the greens are crispy and the feta has melted, about 20 minutes.
Step 6: Let the baked mixture cool in the pan for 10 minutes. Then gently loosen the edges with a flexible spatula and slice into roughly 3-by-3-inch squares. Smaller pieces that fall apart are perfect for stuffing.
Step 7: Slice open half of each toasted pita and spread a spoonful of thick yogurt or labneh inside. Stuff each pita with two squares of the egg and greens bake, sprinkle reserved feta on top, add tomato slices, and optionally drizzle with harissa for heat.
Step 8: Serve the filled pitas at room temperature and enjoy!

Tips & Variations

To soften kale further, massage it well with olive oil and salt before adding to the egg mixture.
Substitute chard with spinach if preferred, but chop it finely and use less liquid.
Add a pinch of smoked paprika or chili flakes for extra flavor.
Use labneh for a richer, tangier spread instead of plain yogurt.

Storage

If preparing ahead, wrap the stuffed pitas individually in foil to keep their shape or place them cut-side up in a covered container. Refrigerate for up to 3 days. Reheat gently in a warm oven or enjoy cold at room temperature.

How to Serve

The image shows three pita breads on a round wooden plate, each folded and filled with different layers. One pita is filled with a green leafy mixture, another with a mix of chickpeas, diced tomatoes, and white sauce, and the third appears to have a similar green filling. Around the main plate, there are white bowls with different ingredients: one bowl contains green olives, another has a green round flatbread or herb paste, and another contains a colorful mix of diced vegetables. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the egg and herb bake in advance?

Yes, you can bake the egg and herb mixture ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before assembling the pitas.

What can I use if I don’t have pitas?

Flatbreads, wraps, or even sliced crusty bread work well as alternatives to pitas for stuffing this filling.