Herb, Feta and Egg Pitas for a Crowd

A Bright, Make-Ahead Breakfast/Brunch for Large Gatherings

Recipe Overview

Total Time: 1 hour 10 minutes

Prep Time: 25 minutes

Cook Time: 45 minutes

Servings: 10–12 people (ideal for 10 small pitas or 5 halved large pitas)

Ingredients

For the Filling

• 3 tablespoons (tbsp) olive oil, plus extra for drizzling

• 8 large eggs

• 2 blocks (6–8 ounces each) feta cheese, crumbled (divided: 2/3 for filling, 1/3 for assembly)

• 2 teaspoons ground cumin

• 1 teaspoon fine sea salt (adjust to taste)

• 1 pound (about 1 large bunch) kale or Swiss chard, 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 Assembly

• 10 small pitas (or 5 large pitas, halved)

• 1 cup thick yogurt or labneh (for spreading)

• 2 large tomatoes, thinly sliced

Optional Add-Ins

• Harissa (for serving, adjust to taste)

• Hummus (2–3 tbsp per pita, for extra protein)

• Sun-dried tomatoes (roasted or marinated, substitute for fresh tomatoes)

Preparation Instructions

Step 1: Preheat & Prepare the Baking Sheet

Preheat oven to 375°F (190°C). Line a large sheet pan (18×13 inches) with parchment paper for easy cleanup. Lightly coat the parchment with 2 tablespoons olive oil and place the pan in the oven to preheat alongside the oven. This ensures the base is hot for even baking.

Step 2: Mix the Filling

In a large mixing bowl, whisk the 8 eggs until fully combined. Add 2/3 of the crumbled feta, ground cumin, and 1 teaspoon salt. Stir to distribute the feta evenly.

Add the finely chopped kale, scallions, cilantro, and parsley. Massage the kale with your hands for 1–2 minutes to soften fibers and release moisture (prevents sogginess). If the mixture appears dry, drizzle in 1–2 additional tablespoons olive oil to moisten.

Step 3: Spread & Bake the Filling

Transfer the egg-kale mixture to the preheated sheet pan. Use a spatula to spread it evenly into a compact layer (about ½-inch thick). Bake for 40–45 minutes, rotating the pan halfway through, until the top is golden, feta is fully melted, and edges are crisp.

Pro Tip: For smaller batches, use a 13×9-inch pan, reduce oven temperature to 350°F (175°C), and bake 30–35 minutes.

Step 4: Cool & Cut the Filling

Remove the pan from the oven and let the filling cool 10 minutes. Use a flexible spatula to loosen edges, then slice into 3×3-inch squares (irregular pieces are fine; they’ll still fit into pitas).

Step 5: Assemble the Pitas

Toast the pitas in a toaster or oven until lightly crisp. Lay a pita flat, spread 1–2 tablespoons yogurt/labneh on one half. Add 2–3 filling squares, sprinkle with the reserved crumbled feta, top with tomato slices, and drizzle harissa (if using). Fold the pita to enclose the filling.

Serving & Storage

Serve at room temperature for best flavor.

Make-Ahead & Storage:

• Assemble up to 3 days in advance, wrap each filled pita tightly in foil, and refrigerate.

• Reheat in a 350°F (175°C) oven for 10 minutes or microwave for 1–2 minutes until warmed through.

User Reviews & Variations

Key Tips from Home Cooks

• Testimonial: "A flavor bomb! Used half the kale (massaged with olive oil, lemon juice, and salt) and added hummus to the yogurt layer for extra protein. Perfect for meal prep."

• Tomato Upgrade: Halve winter tomatoes, toss with 1 tbsp olive oil and balsamic vinegar, roast at 425°F for 20 minutes to concentrate sweetness (per @Susan’s tip).

• Herb Flexibility: Swap cilantro/parsley for mint or dill for a milder, fresh profile.

Alternative Variations

• Smaller Batches: Scale down by halving ingredients (4 eggs, ½ block feta), use a 13×9-inch pan, and bake at 425°F for 10–15 minutes.

• Harissa Substitute: Use bright herby pesto (e.g., basil or parsley pesto) for a zesty twist.

• Winter Adaptation: Roast tomatoes with olive oil and balsamic vinegar (per user feedback) to enhance flavor when fresh tomatoes are lacking.

Perfect for holiday mornings, breakfast for teens, or meal prep—balanced, bright, and crowd-pleasing!