1 tablespoon extra-virgin olive oil
1 (10 ounce) block frozen chopped spinach, thawed, drained and squeezed dry
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
1) Preheat oven to 350º F
2) Wrap pitas in foil; bake oven for 8 to 10 minutes.
3) While the pitas are cooking, 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.
4) Spread tapenade (or pesto) inside pita pockets, 2 teaspoons per pita. Divide the egg mixture among the pitas.