Herb, Feta and Egg Pitas for a Crowd Recipe
These Herb, Feta, and Egg Pitas are a vibrant, savory dish perfect for feeding a crowd. Packed with fresh herbs, tender kale, crumbly feta, and baked eggs, they are served inside warm toasted pita pockets with creamy yogurt and ripe tomatoes. Optional harissa adds a spicy kick. This recipe combines wholesome greens with Mediterranean flavors, making it a delicious and satisfying meal for brunch, lunch, or light dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 pitas 1x
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
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
To Serve
- 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 your oven to 375°F (190°C). Coat the bottom and shallow sides of a sheet pan with 2 tablespoons of olive oil, then place it in the oven to warm while the oven heats to temperature.
- Mix Eggs and Ingredients: In a large bowl, beat the 8 eggs thoroughly. Add two thirds of the crumbled feta cheese and keep the rest aside for serving. Stir in the ground cumin and salt. Add the chopped kale or chard, sliced scallions, chopped cilantro, and parsley. Gently massage the kale with your hands to tenderize it and evenly combine the herbs and greens. Add more olive oil if the mixture appears dry to keep it moist.
- Bake Mixture: Remove the hot sheet pan from the oven and scrape the egg and greens mixture into it, spreading evenly and pressing down firmly. Bake until the tops of the greens are crispy and the feta has melted, about 20 minutes.
- Cool and Slice: Take the pan out of the oven and let the mixture cool for 10 minutes. Then use a flexible spatula to loosen the edges from the pan and slice into roughly 3-by-3-inch squares. Some pieces might be smaller or crumbly, which works great for stuffing the pitas.
- Assemble the Pitas: Slice open half of each toasted pita pocket. Spread a spoonful of thick yogurt or labneh inside. Stuff each pita with two squares of the egg and herb bake, add some of the reserved feta, layer in slices of tomato, and optionally drizzle with harissa to taste. Serve the pitas at room temperature.
- Storage (Optional): If making ahead, wrap each stuffed pita in foil or place cut-side up in a covered container. Refrigerate for up to 3 days to maintain freshness and shape.
Notes
- Use kale or chard depending on your preference or availability; both work well.
- Massaging the kale helps to make it tender and better integrated in the egg mixture.
- Harissa is optional but adds a nice spicy contrast.
- Make sure to warm the pan in the oven before adding the mixture to help create crispy edges.
- This recipe is great for feeding a large group or as meal prep.
Keywords: Herb egg bake, feta and kale recipe, Mediterranean pitas, brunch recipes, stuffed pita sandwiches, baked eggs with greens
