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
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
- 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.
- 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.
- 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.
- 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.
- 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
