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 greens, fragrant herbs, and creamy feta, they make a delicious and wholesome meal at any time of day.

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: Preheat the oven to 375 degrees Fahrenheit. Coat the bottom and shallow sides of a sheet pan with 2 tablespoons of olive oil and place it in the oven to heat up.
2. Step 2: In a large bowl, beat the eggs. Add two thirds of the crumbled feta, reserving the rest for serving, along with the ground cumin and 1 teaspoon salt. Stir to combine.
3. Step 3: Mix in the kale, scallions, cilantro, and parsley. Use your hands to massage the kale as you mix, adding a little olive oil if the mixture seems dry.
4. Step 4: Remove the hot sheet pan from the oven and scrape the mixture into it, patting down evenly. Bake for about 20 minutes until the tops of the greens are crispy and the feta has melted.
5. Step 5: Let the cooked mixture cool for 10 minutes, then use a flexible spatula to loosen the edges. Slice into roughly 3-by-3-inch squares. Smaller or broken pieces are fine for stuffing into pitas.
6. Step 6: To assemble, open half of a toasted pita and spread a spoonful of yogurt or labneh on one side. Add two egg-and-kale squares, then top with the reserved feta, tomato slices, and a drizzle of harissa if using. Serve at room temperature.

Tips & Variations

• Try using spinach instead of kale or chard for a milder flavor.
• Substitute parsley or cilantro with mint for a fresh twist.
• If you prefer a spicier filling, add a pinch of chili flakes to the egg mixture.
• For a vegan option, use tofu instead of eggs and a plant-based feta alternative.

Storage

Store any leftover egg and herb squares wrapped individually in foil or in an airtight container in the refrigerator for up to 3 days. Assemble pitas just before serving to keep them fresh. Reheat the squares gently in the oven or microwave before assembling, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can prepare and bake the egg and herb mixture up to a day in advance. Store it refrigerated and slice it just before assembling the pitas.

What can I use if I don’t have harissa?

If you don’t have harissa, try using a dash of hot sauce, smoked paprika, or a sprinkle of chili powder for a similar spicy kick.

Herb, Feta and Egg Pitas for a Crowd Recipe

---

★★★★★

4.9 from 147 reviews

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

Pin Recipe

Print Recipe

Description

These Herb, Feta and Egg Pitas are a delightful and colorful dish perfect for feeding a crowd. Featuring a baked egg and herb frittata with kale, scallions, cilantro, parsley, and crumbled feta, the squares are stuffed into toasted pita pockets with creamy yogurt, fresh tomatoes, and optional harissa for a flavorful and satisfying meal. Easy to prepare ahead and serve at room temperature, they make an excellent option for brunch, lunch, or casual gatherings.

---

Ingredients

Scale 1x2x3x

Egg and Herb Mixture

• 3 tablespoons olive oil, plus more as needed
• 8 eggs
• 2 (6- to 8-ounce) blocks feta cheese, crumbled (reserve one third for serving)
• 2 teaspoons ground cumin
• 1 teaspoon salt, plus more 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

Assembly

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

---

Instructions

1. Preheat the oven: 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 while it reaches the temperature.
2. Prepare the egg mixture: In a large bowl, beat the eggs thoroughly. Add two-thirds of the crumbled feta cheese, reserving the remainder for serving, as well as the ground cumin and 1 teaspoon salt. Stir to combine. Mix in the chopped kale, scallions, cilantro, and parsley. Use your hands to massage the kale into the mixture to soften it. If the mixture looks dry, drizzle in additional olive oil as needed.
3. Bake the frittata: Scrape the herb and egg mixture into the preheated sheet pan and pat it down evenly. Bake for about 20 minutes, or until the tops of the greens become crispy and the feta has melted.
4. Cool and slice: Allow the baked egg and herb square to cool for 10 minutes. Then use a flexible spatula to loosen the sides from the pan. Slice into roughly 3-by-3-inch squares. Don’t worry if some pieces are smaller or a bit crumbly; they will still work well for stuffing into pitas.
5. Assemble the pitas: Slice open half of each pita pocket and spread a spoonful of thick yogurt or labneh on one side. Place two egg-and-kale squares inside each pita. Layer with the reserved crumbled feta, thin tomato slices, and a drizzle of harissa if desired. Serve immediately at room temperature. For make-ahead, wrap individual sandwiches in foil or store cut-side up in a covered container in the refrigerator for up to 3 days.

Notes

• If kale feels tough, massaging it thoroughly with the egg mixture helps to tenderize it before baking.
• Use labneh or thick Greek yogurt for best results when spreading inside the pita.
• Harissa adds a spicy kick but can be omitted for a milder flavor.
• To serve warm, briefly reheat the stuffed pitas in a toaster oven or skillet.
• These pitas can be made a day ahead and stored wrapped individually for convenient meal prep.

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

Keywords: herb and feta egg pitas, baked egg squares, Mediterranean breakfast, kale and feta bake, pita sandwich, brunch recipe, vegetarian breakfast