Spinach Artichoke Chicken Stuffed Pita

The smell of baking bread filled my tiny apartment kitchen during my first year living alone, and I needed something that felt like a real meal but wouldn't leave me with a sink full of dishes. I had a rotisserie chicken, some wilting spinach, and a jar of artichokes sitting in my pantry, so I threw them together with what cheese I had left. That night, eating these warm pitas on my couch while watching rain streak against the window, I realized simple comfort food doesn't need to be complicated to feel special.

Last summer, my sister dropped by unexpectedly after her car broke down nearby, stressed and hungry. I had all the ingredients on hand, so I whipped these up while she told me about her chaotic week. Watching her shoulders relax as she took that first bite, the warm filling spilling out just a little, reminded me why I started cooking in the first place. Food fixes so many things.

Ingredients

• Cooked chicken breast: Rotisserie chicken works beautifully here and saves time
• Artichoke hearts: Canned artichokes add a tangy depth that balances the rich cheese
• Fresh spinach: Chop it finely so it distributes evenly throughout the filling
• Greek yogurt: Creates a creamy base while keeping the filling lighter than traditional versions
• Light mayonnaise: Adds just enough richness without overpowering the other flavors
• Mozzarella cheese: Provides that irresistible melted cheese pull
• Parmesan cheese: Brings a salty, nutty sharpness that cuts through the creaminess
• Garlic clove: Fresh minced garlic makes all the difference here
• Onion powder and oregano: This combination gives the filling that classic dip flavor everyone loves
• Pita breads: Whole wheat adds structure and a subtle nutty flavor

Instructions

Preheat your oven:

Get your oven to 375°F so it's ready when you are

Mix the filling:

Combine all ingredients except pitas in a large bowl until everything is evenly distributed

Prepare the pitas:

Carefully slice each pita in half to create pockets, being gentle not to tear through the bottom

Stuff generously:

Fill each pita half as full as you can, pressing the filling in with your fingers

Bake until golden:

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

Serve warm:

Let them cool for just a minute before adding fresh parsley and lemon wedges if you like

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These stuffed pitas have become my go-to when friends come over for casual weeknight dinners. There's something about the combination of warm, seasoned filling nestled in soft bread that makes everyone slow down and really enjoy their food.

Making It Your Own

I've learned that the filling adapts beautifully to whatever you have in your kitchen. Sometimes I add sun-dried tomatoes for sweetness, or switch up the cheeses based on what's in my cheese drawer. The recipe never fails me.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. I also love serving these with a simple cucumber and tomato salad on the side, dressed with olive oil and a pinch of salt.

Storage and Reheating

These pitas keep well in the refrigerator for up to three days, though the pita does soften slightly. To reheat, place them in a 350°F oven for about 10 minutes until warmed through and the bread crisps up again.

• Wrap individually if freezing for longer storage
• Avoid microwaving as it makes the pita chewy instead of crisp
• Let frozen pitas thaw overnight in the refrigerator before reheating

Save

Hope these warm, cheesy pitas find their way into your regular rotation like they did in mine.

Recipe FAQs

→ Can I make these stuffed pitas ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Stuff the pitas just before baking to prevent them from getting soggy.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 10-12 minutes until warmed through, or use a toaster oven for crispy results. Microwaving works but may soften the pita.

→ Can I freeze these stuffed pitas?

Freeze unbaked stuffed pitas wrapped individually in plastic wrap and foil. Bake from frozen at 375°F for 25-30 minutes, adding 5-10 minutes if needed.

→ What can I substitute for Greek yogurt?

Sour cream, cream cheese, or additional mayonnaise work well. For a dairy-free option, try hummus or mashed avocado blended with lemon juice.

→ How do I prevent the pita from tearing when stuffing?

Gently warm the pitas for 20 seconds in the microwave before stuffing. Handle carefully and don't overfill—leave room for the filling to expand while baking.