Spanakopita Scrambled Egg Pitas

Spanakopita Scrambled Egg Pitas

0 Reviews
From:, August 2018

This meatless dinner comes together in only 15 minutes, thanks to the convenience of frozen chopped spinach and crumbled feta. We've added a flavorful burst of sun-dried tomato tapenade to spread over the whole-wheat pita before nestling the scrambled eggs inside. If you can't find it, basil pesto or sun-dried tomato pesto also work well.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 whole-wheat pitas (5-inch), cut in half, warmed if desired
  • 1 tablespoon extra-virgin olive oil
  • 1 (10 ounce) block frozen chopped spinach, thawed, drained and squeezed dry
  • Pinch salt
  • 8 large eggs, beaten
  • ¼ cup finely crumbled feta cheese
  • Freshly ground pepper to taste
  • 8 teaspoons sun-dried tomato tapenade or sun-dried tomato pesto


  • Prep

  • Ready In

  1. Warm pita pockets: wrap pitas in foil. Bake in toaster oven at 350°F until hot, 8 to 10 minutes.
  2. Heat oil in a large non-stick skillet over medium heat. Add spinach and salt and cook until steaming hot, stirring occasionally. Add eggs and cook, stirring the eggs as they set, until they form soft curds and are just moist, 4 to 5 minutes. Add feta and pepper and cook until set.
  3. Spread tapenade inside pita pockets, 2 teaspoons per pita. Divide the egg mixture among the pitas.

Nutrition information

  • Serving size: 2 pita halves and 1 cup egg mixture
  • Per serving: 303 calories; 16 g fat(5 g sat); 4 g fiber; 21 g carbohydrates; 20 g protein; 163 mcg folate; 380 mg cholesterol; 3 g sugars; 0 g added sugars; 9,025 IU vitamin A; 7 mg vitamin C; 198 mg calcium; 4 mg iron; 534 mg sodium; 437 mg potassium
  • Nutrition Bonus: Vitamin A (180% daily value), Folate (41% dv), Iron (22% dv), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 medium-fat protein, 1 fat, 1 starch, ½ vegetable

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