Add the drained spinach and sauté briefly until heated through and slightly fragrant

In a bowl, whisk the eggs with salt and pepper until smooth and lightly frothy

Pour the eggs into the pan and cook gently, stirring slowly to form soft, creamy curds

Continue stirring until the eggs are just set but still slightly moist and tender

Remove from heat and fold in the crumbled feta so it softens without fully melting

Warm the pita halves in a dry pan or oven until soft and slightly toasted

Spread a spoonful of sun-dried tomato pesto inside each pita pocket

Fill each pita with the spinach and egg mixture, ensuring an even distribution

Serve immediately while warm and fluffy