Herb, Feta and Egg Pitas for a Crowd

By Yasmin Fahr

Updated December 15, 2025

Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Ready In
1 hr 10 min
Rating
4(39)
Comments
Read comments

This herby, feta-and-kale-filled breakfast sandwich is just the thing to make the next time you need to feed a crowd. Inspired by kuku sabzi and a frittata, this sheet-pan recipe takes a pile of kale, scallions, cilantro and parsley and binds them with just enough eggs to fuse them together. The feta melts in the spaces in between the greens, giving the dish a creamy texture and flavor. Stuffed in a pita (or wrapped in lavash) with tomatoes, more feta and a sprinkle of harissa, it is best served at room temperature. Make it the night before and you can use the oven to simply toast the pitas. Play with the toppings: Sprinkle sumac or za’atar on the yogurt or quick pickle onions or scallions.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 to 10 servings

  • 3 tablespoons olive oil, plus more as needed

  • 8 eggs

  • 2 (6- to 8-ounce) blocks of feta, crumbled

  • 2 teaspoons ground cumin

  • Salt

  • 1 large bunch kale or chard (about 1 pound), destemmed and finely chopped 

  • 1 bunch scallions, white and light green parts thinly sliced

  • 1 bunch cilantro, leaves and tender stems finely chopped

  • 1 bunch parsley, leaves and tender stems finely chopped

  • 10 small pitas (or halved large ones), toasted

  • Thick yogurt or labneh

  • 2 large tomatoes, thinly sliced

  • Harissa (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

22 grams carbs; 163 milligrams cholesterol; 294 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 17 grams fat; 5 grams fiber; 653 milligrams sodium; 15 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 375 degrees. Coat the bottom and shallow sides of a sheet pan with 2 tablespoons of oil and place in the oven until it reaches temperature.

  2. Step 2

    In a large bowl, beat the eggs. Add two thirds of the feta, reserving the rest of the feta for serving, plus the cumin and 1 teaspoon salt to the eggs and stir to combine. Mix in the kale, scallions, cilantro and parsley, using your hands to massage the kale as you mix. If any part looks dry, drizzle in a little more oil. 

  3. Step 3

    Scrape the mixture into the sheet pan and pat it down to spread out evenly. Bake until the tops of the greens are crispy and the feta is melted, about 20 minutes. 

  4. Step 4

    Let cool for 10 minutes, then use a flexible spatula to loosen the sides. Slice into approximately 3-by-3-inch squares. (It’s OK if some pieces are smaller or fall apart, you can still stuff them into the pita.) 

  5. Step 5

    To assemble, slice open half of the pita and spread a spoonful of yogurt on one side. Add two egg-and-kale squares, then layer in the remaining feta, the tomatoes and a drizzle of harissa, if using. Serve at room temperature. (If making ahead, you can individually wrap these in foil to keep their shape or tuck them cut-side up in a container covered in the fridge, and refrigerate for up to 3 days.)

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
39 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Clara

This would be a great way to fuel up a crowd on a holiday morning if you have a lot of people over or as make ahead breakfast fuel for teenagers on finals week, and has healthy and bright flavors to cut through some of the holiday richness. It's a bit like those Starbucks wraps but better. We added hummus for a bit of protein, massaged the kale with oil before adding it to the eggs, and might experiment with some bright herby pesto instead of harissa next time.

Essbee

@Susan Ina’s suggestion for suboptimal winter tomatoes is to halve and roast them at a high temp with olive oil and a splash of balsamic vinegar to concentrate their flavors. Hope that helps!

red riding hood

@Susan opt for sun-dried

ErinW

We have an abundance of mustard greens, so I substituted them for the kale. It was delicious! I cut the recipe in half for a quick and easy weeknight dinner for myself and my husband. I had enough left over for a good sized lunch the next day too. I added some homemade fermented hot sauce to the sandwiches, and that provided a nice zip. This will become a regular entry in my cooking routine for both dinner and breakfast.

Bogard

This is a flavor bomb. Made exactly as directed except used about half the amount of kale, which I massaged for a few minutes with olive oil, lemon juice and a pinch of salt. Baked in an oiled 13x9 Pyrex, and was able to easily scoop out the filling to fill the pitas. Served with a shmear of labneh, tomato slices, harissa and extra feta. I will make this again as meal prep for an easy heat-and-eat breakfast.

cookin

I scaled this down to 2 servings using my eyeballs. I used more or less based on what I know I like. 3 eggs because I wanted more heft, 1/4 cup kale, 1/4 cup of herbs, 2 scallions, 1/2 tsp DCK salt, lots of pepper, feta also added using my eyeballs. I used a 7” non stick pan and baked at 425 for 10 minutes because my husband set it to the wrong temperature. It was still quite good. I mixed the feta with yogurt and added salt and lemon juice, topped with sambal.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.