Spinach Artichoke Chicken Stuffed Pita

The aroma of baking bread and melted cheese still takes me back to that tiny apartment kitchen where I first stuffed pitas with anything I could find. My roommate had brought home rotisserie chicken and I had a bag of spinach starting to wilt, so we just started mixing things into a bowl. The combination was so unexpectedly delicious that we made it three times that week, standing around the oven waiting for the cheese to bubble.

I brought these to a friends potluck last summer and watched them disappear faster than anything else on the table. Someone actually asked for the recipe while still chewing their first bite, which I consider the highest compliment possible. Now theyre my go to when I need to feed people but want something that feels special without being fussy.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
• 1 cup canned artichoke hearts: Drain them well and give them a rough chop so they distribute evenly
• 1 cup fresh spinach: Frozen works too but thaw and squeeze out every drop of water first
• 1/2 cup Greek yogurt: Adds tang and creaminess without making the filling too heavy
• 1/4 cup light mayonnaise: The secret binding agent that makes everything taste restaurant quality
• 1/2 cup shredded mozzarella cheese: Use full fat here, it melts better and tastes so much better
• 1/4 cup grated Parmesan cheese: Adds that salty umami kick that makes you wonder why its so good
• 1 clove garlic: Fresh minced is best, but garlic powder works in a pinch
• 1/2 teaspoon onion powder: Rounds out the flavor profile without adding moisture
• 1/2 teaspoon dried oregano: Mediterranean sunshine in every bite
• 1/4 teaspoon crushed red pepper flakes: Optional but recommended if you like a little warmth
• Salt and black pepper: Season generously since the pita bread is quite plain
• 4 large pita breads: Whole wheat adds nuttiness but regular gives you that classic pita texture
• Fresh parsley: Adds brightness and makes everything look restaurant pretty
• Lemon wedges: A squeeze cuts through the richness and wakes up all the flavors

Instructions

Get your oven ready:

Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup

Mix the magic filling:

Combine everything except the pitas in a large bowl and mix until its well distributed

Prep the pockets:

Cut each pita in half and gently open them being careful not to tear the edges

Stuff generously:

Fill each pita half with as much mixture as it will hold without splitting

Bake until bubbly:

Arrange on the baking sheet and bake 15 to 20 minutes until everything is hot and melted

Finish with flair:

Sprinkle with fresh parsley and serve with lemon wedges on the side

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My daughter now requests these for her birthday dinner every year, which says something about how special they make a regular weeknight feel. Theres something about pulling a warm stuffed pita out of the oven that turns any Tuesday into a tiny celebration.

Making Ahead

You can mix the filling up to two days ahead and keep it in the fridge. Actually it develops more flavor overnight so I often make a double batch just to have ready to go. Stuff and bake just before serving for the best texture.

Freezing Instructions

Unstuffed pitas freeze beautifully for up to three months. The filling can also be frozen separately and thawed in the refrigerator overnight. Just avoid freezing already assembled pitas since the bread gets soggy when thawed.

Serving Ideas

These pair perfectly with a crisp cucumber salad or some roasted vegetables on the side. The lightness of the sides balances out the richness of the stuffed pitas beautifully.

• A simple green salad with vinaigrette cuts through the creaminess
• Roasted cherry tomatoes add color and acidity
• Keep extra napkins nearby because melted cheese waits for no one

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Hope these become part of your regular rotation like they have in my house.

Recipe FAQs

→ Can I prepare the filling ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it in an airtight container in the refrigerator. Stuff and bake the pitas when ready to serve.

→ What type of chicken works best?

Rotisserie chicken adds excellent flavor and saves preparation time. Alternatively, poach, bake, or grill fresh chicken breasts and dice them into bite-sized pieces.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use frozen spinach, thawed and squeezed dry to remove excess moisture, which prevents the filling from becoming watery.

→ How do I keep the pita from getting soggy?

Pat the filling dry before stuffing, and don't overstuff the pitas. Baking rather than microwaving helps maintain the bread's texture.

→ What are good side dish pairings?

Serve with a fresh green salad, tzatziki sauce for dipping, roasted vegetables, or a light cucumber and tomato salad for a complete Mediterranean meal.

→ Can this be made dairy-free?

Substitute Greek yogurt and mozzarella with dairy-free alternatives, though this will alter the creamy texture and rich flavor of the filling.