Egg, Spinach Pesto & Feta Breakfast Pitas

Egg, Spinach Pesto & Feta Breakfast Pitas

Courtesy of Irene Matys

This 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.

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Prep Time 10

Cook Time 15

Course Breakfast

Cuisine Cypriot, Greek

Servings 4

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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