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Spanakopita Scrambled Egg Pitas

  • 15 m
  • 15 m
Katie Webster
“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.”


    • 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
    • 4 whole-wheat pitas (5-inch), cut in half, warmed if desired (see Tip)


  • 1 Heat oil in a large nonstick 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.
  • 2 Spread tapenade (or pesto) inside pita pockets, 2 teaspoons per pita. Divide the egg mixture among the pitas.
  • Tip: To warm pita: Wrap in foil; bake in toaster oven at 350°F until hot, 8 to 10 minutes.
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