pita panzanella with za’atar

Friday – wine and cheese in the park + season two of Fargo (Kirsten Dunst is forever a babe) + early bedtimes

Saturday – swinging from treetops (literally) + sunny pub times + too much dessert

Sunday – Leo’s birthday (yay!) + phone call to Betsy + homemade strawberry tart + split whipped cream (wah!) + extra chocolate to remedy the situation + board games in the park + Japanese dinner with a million courses + more season two of Fargo (still luh you, Kirsten)

Monday – sunburn + comedown from a stellar weekend + admiring our baby lemon tree (still thinking of a name) + two cups of coffee + pita panzanella with za’atar (inspired by my name is yeh)

pita panzanella with za'atar
serves: 1
  • Olive oil
  • 1 pita, torn into bite-size pieces
  • Salt and pepper
  • Sprinkle of za’atar
  • Handful of spinach
  • 1 egg
  • Spoonful of plain yogurt
  • Parsley, mint, cilantro, or other herbs
  • Sesame seeds, pine nuts, and chili flakes (optional)
  1. Heat the olive oil in a frying pan. Add the pita pieces and cook, stirring occasionally, until lightly fried and browned. Throw in a handful of spinach leaves and toss with the pita until slightly wilted. Sprinkle the pita and spinach with salt and pepper and za’atar and toss to distribute evenly. Remove from the pan and place in a bowl.
  2. Crack the egg into the pan and cook until the whites are set and the yolk is runny. Place the egg on top of the pita and spinach, then top with the yogurt, herbs, sesame seeds, pine nuts, and chili flakes. Serve immediately.

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