Ingredients

• 2 oz feta, crumbled
• 1/2 c (113g) whole milk or 2% greek yogurt (I used Fage)
• 1/2 tsp paprika
• 1 tsp zaatar, plus more for topping
• black pepper
• olive oil
• 2 cloves garlic, sliced
• 6 oz spinach (or thinly sliced kale)
• 1 tsp garlic paste or 2 fresh minced garlic
• kosher salt
• 2 tbsp water
• juice of 1/2 lemon
• 4 large eggs
• 2 thick puffy pitas, halved

THICK PUFFY PITA Ingredients:

• 1 1/2 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 3 tablespoons olive oil
• 3 3/4 cups bread flour, plus more for dusting (I didn’t have bread flour, so I used  a combo of 1 cup all purpose flour and 2 3/4 cup of whole wheat flour)

Pita Instructions:

1. In the bowl of a stand mixer fitted with a dough hook, mix together the water, yeast, and sugar. Let it sit for 5 minutes, or until foamy. With the mixer running on low speed, add the salt and oil, and then gradually add the flour. Increase the speed to medium high and mix for 7-10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour, the dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
2. Turn the dough onto a clean work surface and divide it into 24 equal pieces. mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1” apart on a piece of parchment paper, cover them with plastic wrap, and let them rise for 30 minutes.
3. Preheat the oven to 500ºf and line two baking sheets with parchment.
4. With a rolling pin, roll out the balls of dough into 3″ circles. Place them on the baking sheets and bake for about 5 minutes, or until they’re puffy and just starting to brown. this will make more pita than you need for the sliders. Leftovers are tasty and can be frozen and reheated in the toaster.

Instructions

1. In a high speed blender, combine the feta, yogurt, paprika, zaatar and a few turns of pepper, and 2 tablespoons of olive oil and blend until very smooth. Taste and adjust seasonings if desired (I added a bit of milk to thin the sauce, you can also use water- around 2 tbsp). Cover and refrigerate until ready to use (this can be made a day or two in advance).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for a minute. Add the spinach, a few pinches of salt, and the water, and cook, stirring occasionally, until softened and wilted. Season with pepper and squeeze with lemon. Turn heat down to low just to keep this warm while you poach the eggs.
3. To poach the eggs, bring a large pot of water to a boil. crack the eggs one or two at a time into a fine mesh sieve and let any loose bits of egg whites seep out (this step isn’t totally necessary but it will decrease the amount of wild rogue egg white bits) and transfer to a bowl. carefully lower them into the boiling water. Cook until the whites are firm but the yolks are still runny, 2-3 minutes. Use a slotted spoon to remove to a paper towel or clean kitchen towel to dry off any excess moisture. See this post if you would like extra notes on how to make the Perfect Poached Egg
4. Toast or grill the pitas. drizzle with a little olive oil (or spread with a light schmear of butter) and top with the spinach and eggs. Spoon on the feta cream and sprinkle with fresh black pepper and a pinch of paprika or za’atar.