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A great way to get yo greens on. This pita is a flavorful blend of leek, wild greens, feta cheese, fresh herbs, and Fancy Peasant spices.



  • 1 ½ to 2 lbs of wild greens of your choice (spinach, swiss card, kale, etc)
  • 3 leeks or a bunch of scallions, chopped (cleaned thoroughly)
  • ¾ - 1 pound feta
  • ½ cup Fancy Peasant GEVOO
  • 3 eggs
  • Fresh flat-leaf parsley, chopped
  • 1 cup gluten-free cornmeal
  • 1 cup gluten-free flour
  • 1-2 Tbs Greek Yogurt
  • 1 tsp baking powder
  • Fresh dill, chopped
  • Salt and black pepper


  • Preheat oven to 375°
  • Sautè leeks in GEVOO until tender. Then, add wild greens, flat-leaf parsley, dill, and a pinch of salt.
  • Let cool; whip eggs and yogurt together
  • In a large mixing bowl, add spinach and leek mixture, egg mixture, feta, GEVOO, cornmeal, gf flour, salt and pepper, and mix well.
  • Transfer mixture to a large well oiled aluminum pan. GEVOO to top.
  • Bake for 45 minutes - 1 hour until the top and bottom of the pita is crisp.