
Egg, Spinach Pesto & Feta Breakfast Pitas
Courtesy of Irene MatysThis Greek and Cypriot inspired breakfast pita is a beautiful and delicious way to celebrate Easter brunch. They are simple to make and will be a family favourite. Topped with Conestoga Farms Free Run Omega-3 +Lutein eggs for a boost of Omega 3 nutrients and a gorgeous naturally golden yolk.
Ingredients
- 4 large Conestoga Farms Free Run Omega-3 Lutein Eggs at room temperature
- 4 Greek style pitas
- Extra-virgin olive oil
- Sesame seeds
- 4 cups baby spinach
- 1/2 cup pesto store bought
- 250 g crumbled sheep’s milk feta cheese
- Chilli oil
- Fresh dill sprigs
Instructions
- Preheat oven to 400 F and line a large baking sheet with unbleached parchment paper.
- Place pitas on baking sheet and do not overlap.
- Brush pitas with oil and sprinkle with sesame seeds ensuring you get all around the sides.
- In a medium bowl, add spinach and mix well with pesto sauce.
- Divide the mixture amongst the pita’s, spreading evenly. Divide the crumbled feta on top of the spinach and with a spoon, make a small well in the centre.
- Carefully crack the eggs in the centre of each pita and bake for 10-15 minutes or until desired doneness of egg.
- Remove from oven, drizzle with chilli oil and garnish with fresh dill sprigs.
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