I can't honestly say that this is an authentic Greek dish, but many of its ingredients are Greek and it tastes great, so who cares.
Pita Stuffed with Eggs
2 Tbs (30 ml) butter
4 to 6 eggs, beaten
1 medium tomato, chopped
2 scallions (green onions, spring onions) green
and white parts, finely chopped
1/2 cup (125 ml) crumbled feta cheese
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
4 to 6 pita breads
Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6.
Reproduced by permission of Worldwide Recipes