Rating: 3 stars
81 Ratings
  • 5 star values: 11
  • 4 star values: 20
  • 3 star values: 16
  • 2 star values: 20
  • 1 star values: 14

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Credit: Sang An

Recipe Summary

total:
20 mins
hands-on:
10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Nutrition Facts

325 calories; calories from fat 64%; fat 8g; saturated fat 8g; sodium 823mg; carbohydrates 19g; fiber 2g; sugars 3g; protein 14g.
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