Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. In the tray(s), combine the spinach, drained beans, tomatillo sauce, cream (shaking the packet before opening), and tomatoes. Season with salt and pepper; stir to thoroughly combine.

Add the pancetta. Stir to combine. Tightly cover the tray(s) with foil and bake 20 minutes, or until the pancetta is cooked through. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Stir to combine. Using a spoon, create 2 shallow wells in the tray (or in each tray for 4 servings) of partially cooked base. Carefully crack an egg into each well; season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

Meanwhile, place the pitas on a piece of foil. Drizzle each with olive oil; season with salt and pepper. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 3 to 5 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray(s) topped with the cilantro sauce and feta (crumbling before adding). Serve the warmed pitas on the side. Enjoy!