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Sara Quessenberry
Recipe by Real Simple January 2007

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Sang An

Recipe Summary

prep:
5 mins
additional:
10 mins
total:
15 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Place the pita halves, cut-side up, on a baking sheet. Brush with the oil and sprinkle with 3/4 teaspoon of the paprika; set aside. In a large skillet, over medium heat, melt the butter. Add the spinach, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and cook, tossing frequently, until the spinach has wilted, about 2 minutes. Divide the spinach among the pitas. Make a well in the center of each bed of spinach and crack 1 egg into the well. Season the egg with the remaining paprika, salt, and pepper and sprinkle with the Feta. Bake until the eggs are set, about 11 minutes for runny yolks. Serve with the mint and stuffed grape leaves (if desired).

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Nutrition Facts

325 calories; calories from fat 64%; fat 8g; saturated fat 8g; sodium 823mg; carbohydrates 19g; fiber 2g; sugars 3g; protein 14g.
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