Turkish Pizza

Photo by Sang An

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 10 min
Total Time 20 min
Nutritional Information
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
January 2007

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

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

Directions

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).