Turkish Pizza

0701egg-dish
Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 325 calories
    • Calories 64 calories from fat
    • Fat 8 g
    • Sat Fat 8 g
    • Sodium 823 mg
    • Protein 14 g
    • Carbohydrate 19 g
    • Sugar 3 g
    • Fiber 2 g

Heat oven to 425° F. Place the pita halves, cut-side up, on a baking sheet. Brush with the oil and sprinkle with ¾ teaspoon of the paprika; set aside.In a skillet, over medium heat, melt butter.Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until the spinach has wilted, about 2 minutes.Divide the spinach among pitas. Make a well in the center of each bed of spinach and crack 1 egg into it. Sprinkle the egg with the remaining paprika, salt, and pepper and the Feta.Bake until the eggs are set, about 11 minutes for runny yolks. Serve with the mint and stuffed grape leaves (if desired).

Ingredients

  1. Check 2 pitas, halved crosswise
  2. Check 2 tablespoons olive oil
  3. Check 1 teaspoon paprika
  4. Check 2 tablespoons unsalted butter
  5. Check 1 bunch fresh spinach
  6. Check 3/4 teaspoon kosher salt
  7. Check 1/4 teaspoon plus 1/8 teaspoon black pepper
  8. Check 4 large eggs
  9. Check 1/2 cup Feta, crumbled
  10. Check 8 sprigs fresh mint (optional)
  11. Check 8 stuffed grape leaves (optional)

Directions

  1. Heat oven to 425° F. Place the pita halves, cut-side up, on a baking sheet. Brush with the oil and sprinkle with ¾ teaspoon of the paprika; set aside.
  2. In a skillet, over medium heat, melt butter.
  3. Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until the spinach has wilted, about 2 minutes.
  4. Divide the spinach among pitas. Make a well in the center of each bed of spinach and crack 1 egg into it. Sprinkle the egg with the remaining paprika, salt, and pepper and the Feta.
  5. Bake until the eggs are set, about 11 minutes for runny yolks. Serve with the mint and stuffed grape leaves (if desired).