Spinach Artichoke Chicken Stuffed Pita

My college roommate used to make something similar during exam week when we needed comfort food that wouldn't put us in a food coma. I've refined it over the years, and now it's my go-to when I want something that feels indulgent but actually leaves me feeling energized.

Last winter, my neighbor smelled these baking through our shared wall and knocked on my door with a Tupperware container, thinking I'd share. I did, and now we have a standing Friday dinner rotation where we take turns making stuffed pitas with different fillings.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time
• 1 cup canned artichoke hearts: Drain them well and give them a rough chop so you get bites of tangy artichoke throughout
• 1 cup fresh spinach: Chop it finely so it distributes evenly instead of clumping together
• 1/2 cup Greek yogurt: This is what makes the filling creamy without needing tons of mayonnaise
• 1/4 cup light mayonnaise: Just enough to bind everything together with that familiar creamy flavor
• 1/2 cup shredded mozzarella cheese: Use full fat here because low fat mozzarella doesn't melt as beautifully
• 1/4 cup grated Parmesan cheese: Adds that salty umami punch that makes the filling taste restaurant quality
• 1 clove garlic: Minced fresh garlic makes such a difference compared to garlic powder
• 1/2 teaspoon onion powder: Rounds out the savory flavors without adding moisture
• 1/2 teaspoon dried oregano: Gives it that Mediterranean flair
• 1/4 teaspoon crushed red pepper flakes: Totally optional but I love the subtle heat it provides
• Salt and black pepper: Season generously because the chicken absorbs a lot of flavor
• 4 large pita breads: Whole wheat adds nuttiness and holds up better to the filling
• Fresh parsley and lemon wedges: These brighten up the rich filling and make everything taste fresh

Instructions

Preheat your oven:

Set it to 375°F so it's ready when you've stuffed all the pitas

Mix the filling:

Combine everything except the pitas in a large bowl until the chicken is evenly coated with the creamy mixture

Prep the pitas:

Cut each pita in half and gently open the pockets without tearing through the bottom

Stuff generously:

Use a spoon to pack the filling into each pita half really getting it into all the corners

Bake until golden:

Arrange on a parchment lined baking sheet and bake for 15 to 20 minutes until the cheese is melted and bubbling

Finish with freshness:

Sprinkle with parsley and serve with lemon wedges for squeezing over the top

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My three year old helped me stuff these last weekend and now she insists on being the official pita stuffer every time. Watching her carefully spoon the filling into each pocket with such concentration has become one of my favorite kitchen memories.

Make Ahead Magic

You can mix the filling up to two days in advance and store it in the refrigerator. The flavors actually develop and get better overnight. Just bring it to room temperature for about 15 minutes before stuffing the pitas so it spreads easily.

Freezing Instructions

These freeze beautifully baked or unbaked. I wrap each stuffed pita half individually in plastic wrap then freeze them in a gallon bag. When you're ready to eat, bake from frozen at 375°F for about 25 minutes. No thawing needed.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Sometimes I'll serve these alongside roasted vegetables or a light soup to make it feel like a complete dinner spread.

• Try adding sun dried tomatoes to the filling for extra depth
• A dollop of tzatziki on top adds another layer of creaminess
• These work great for meal prep since they reheat so well

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These have become my emergency dinner for busy weeknights when I want something homemade but don't have hours to spend in the kitchen. They never fail to make everyone happy.

Recipe FAQs

→ Can I prepare the filling ahead of time?

Yes, mix the chicken and vegetable filling up to 24 hours in advance. Store it in an airtight container in the refrigerator, then stuff and bake the pitas when ready to serve.

→ What's the best way to keep pitas from tearing when stuffing?

Gently warm the pitas for 10-15 seconds in the microwave before slicing. This makes them more pliable. Use a spoon to carefully fill the pockets without overstuffing, which helps prevent tearing.

→ Can I use fresh artichokes instead of canned?

Yes, steam or boil fresh artichokes until tender, then remove the hearts and chop them. Keep in mind canned artichokes are already marinated and tender, which adds convenient flavor.

→ How do I reheat leftovers?

Reheat in a 350°F oven for 8-10 minutes until warmed through. Avoid microwaving as the pitas can become soggy. The oven helps restore the texture of the bread and keeps the filling creamy.

→ Can I make this dairy-free?

Substitute Greek yogurt with dairy-free yogurt, use vegan mayonnaise, and replace the mozzarella and Parmesan with your favorite dairy-free cheese alternatives. The texture and flavor will still be satisfying.

→ What other proteins work well in this filling?

Shredded turkey, diced ham, or even chickpeas make great alternatives to chicken. Each option absorbs the creamy spinach-artichoke flavors while providing protein and substance.