Spinach Artichoke Chicken Pita

The smell of spinach artichoke dip always takes me back to my friend Sarah's apartment, where we'd crowd around her coffee table with torn baguette pieces. One rainy Tuesday, I had leftover rotisserie chicken and those same dip ingredients staring at me from the fridge. Why not stuff that glorious mixture into pita pockets instead? The first bite was messy, creamy, and absolutely perfect—like someone took the best appetizer ever and made it into actual dinner.

Last month, my sister-in-law dropped by unexpectedly while these were bubbling away in the oven. Her face lit up when she smelled them—she admitted she'd eaten cold pizza standing up that morning because work had been chaos. Watching her sink into the couch with a warm, stuffed pita, shoulders finally dropping three inches, reminded me why comfort food matters. Sometimes lunch needs to be a hug.

Ingredients

• Chicken breast (2 cups cooked, diced or shredded): Rotisserie chicken works beautifully here, saving you time and adding that seasoned depth you cant get from plain boiled chicken
• Artichoke hearts (1 cup, canned and chopped): Drain them well—excess liquid makes your pitas soggy, and nobody wants sad, damp bread
• Fresh spinach (1 cup, chopped): Squeeze out any moisture after chopping if you've washed it, otherwise your filling becomes too wet
• Greek yogurt (1/2 cup): Use plain, full-fat yogurt for the creamiest texture—nonfat can turn slightly grainy when baked
• Light mayonnaise (1/4 cup): This binds everything together with that familiar dip flavor while keeping calories reasonable
• Mozzarella cheese (1/2 cup, shredded): Low-moisture part-skim melts best without making your pitas greasy
• Parmesan cheese (1/4 cup, grated): The salty, nutty punch that makes the whole filling sing
• Garlic (1 clove, minced): Fresh is non-negotiable here—jarred garlic has a weird metallic aftertaste when baked
• Onion powder (1/2 teaspoon): Distributes onion flavor evenly without the texture of raw onion in every bite
• Dried oregano (1/2 teaspoon): That Mediterranean backbone that ties the spinach and artichokes together
• Crushed red pepper flakes (1/4 teaspoon, optional): Just enough warmth to make things interesting without overwhelming the delicate flavors
• Salt and black pepper: Taste your filling before stuffing—seasoned chicken might need less salt than you think
• Pita bread (4 large pockets): Whole wheat adds substance but regular white gets crispier—choose based on your texture preference
• Fresh parsley and lemon wedges: The brightness that cuts through all that creamy richness

Instructions

Get your oven ready:

Preheat to 375°F with the rack in the middle position so your pitas bake evenly without burning on top before the filling heats through

Mix up the magic:

Combine everything except the pitas in a large bowl, folding gently until the spinach and artichokes are evenly distributed throughout the chicken

Prep your pockets:

Cut each pita in half and gently open the pockets—if they're stubborn, microwave them for 10 seconds to make them more pliable

Stuff generously:

Use a spoon to carefully fill each pita half, pressing the mixture into the corners without tearing the bread

Arrange for baking:

Place stuffed pitas on a parchment-lined baking sheet, cut side facing up, so they toast slightly while the cheese melts

Bake until bubbly:

Slide into the oven for 15–20 minutes, checking at 15 minutes—the tops should be golden and the filling hot throughout

Finish with flair:

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

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My youngest daughter turned her nose up at spinach everything until she watched me make these. Something about seeing the green leaves mixed with cheese and chicken made it less suspicious and more intriguing. Now she requests them weekly, and I've caught her sneaking spoonfuls of the filling while I'm busy stuffing pitas—motherhood victories come in strange forms.

Make It Your Way

Swap cream cheese for the Greek yogurt when you want something richer and more indulgent. The texture becomes thicker and almost mousse-like, perfect for those days when comfort food needs to be extra comforting.

Meal Prep Magic

Keep the filling in an airtight container for up to three days, then stuff and bake fresh pitas when you're ready to eat. The flavors actually meld together overnight, making day-two pitas taste even better than the first batch.

Serving Suggestions

A crisp green salad with tangy vinaigrette cuts through the richness perfectly. The cool, acidic crunch balances all that warm, creamy goodness in the best way.

• Try adding sun-dried tomatoes for chewy bursts of sweetness
• Roasted red peppers add beautiful color and smoky depth
• These reheat surprisingly well in the air fryer for crispy leftovers

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There's something deeply satisfying about turning appetizer flavors into a proper meal. These pitas have become our go-to for busy weeknights when comfort food is non-negotiable but time is short.

Recipe FAQs

→ Can I make these stuffed pitas ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it refrigerated. Stuff and bake the pitas just before serving for the best texture and flavor.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 10-12 minutes until warmed through. Avoid microwaving as it can make the pita bread soggy.

→ Can I freeze these stuffed pitas?

Freeze assembled but unbaked pitas wrapped individually in plastic wrap and foil. Bake from frozen at 375°F for 25-30 minutes.

→ What can I substitute for Greek yogurt?

Sour cream, cream cheese, or additional mayonnaise work well. Each option slightly alters the creaminess and tanginess of the filling.

→ How do I prevent the pitas from getting soggy?

Don't overfill the pockets, bake immediately after stuffing, and avoid adding watery ingredients like thawed frozen spinach without squeezing out excess moisture.

→ Can I use raw chicken instead of cooked?

Cook diced chicken breast first until fully cooked, then proceed with the recipe. The filling won't cook long enough to safely prepare raw chicken.