Save to Pinterest The smell of artichokes and melting cheese always pulls me into the kitchen, no matter what else I might be doing. I discovered this stuffed pita recipe during a hectic week when I needed something that felt comforting but didn't require hours of standing at the stove. The first time I made them, my husband wandered in from the garage asking what smelled so incredible, and ended up eating two straight from the baking sheet. Now they are our go to when we want restaurant vibes with minimal effort.
Last summer, I made a batch for a casual porch dinner with friends. Everyone was skeptical about stuffed pitas instead of the usual burgers, but those plates were wiped clean faster than anything else I served. One friend actually asked for the recipe before she even finished her last bite, which I consider the highest compliment possible.
Ingredients
- 2 cups cooked chicken breast, diced or shredded: Rotisserie chicken works beautifully here and saves time
- 1 cup canned artichoke hearts, drained and chopped: These add a tangy depth that makes the filling special
- 1 cup fresh spinach, chopped: Wilt it slightly in the microwave for easier stuffing
- 1/2 cup Greek yogurt: Creates creaminess without being too heavy like sour cream
- 1/4 cup light mayonnaise: Essential for that classic dip flavor everyone loves
- 1/2 cup shredded mozzarella cheese: Melts into gooey pockets throughout the filling
- 1/4 cup grated Parmesan cheese: Adds a salty umami punch that ties everything together
- 1 clove garlic, minced: Fresh garlic makes a noticeable difference over powder
- 1/2 teaspoon onion powder: Rounds out the savory notes subtly
- 1/2 teaspoon dried oregano: Gives that familiar Mediterranean herb aroma
- 1/4 teaspoon crushed red pepper flakes: Optional, but adds a gentle warmth behind the creaminess
- Salt and black pepper, to taste: The artichokes and Parmesan are already salty, taste first
- 4 large pita breads: Whole wheat adds nuttiness and holds up better to the moist filling
Instructions
- Heat the oven first:
- Preheat to 375°F (190°C) so your pitas go into a properly hot environment
- Mix the creamy filling:
- Combine chicken, artichokes, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, garlic, onion powder, oregano, red pepper flakes, salt, and pepper in a large bowl until everything is evenly distributed
- Prepare the pita pockets:
- Slice each pita in half gently to create pockets, being careful not to tear through the back
- Stuff generously:
- Fill each pita half with as much mixture as it will hold without splitting
- Arrange and bake:
- Place stuffed pitas on a parchment lined baking sheet and bake 15 to 20 minutes until the cheese melts and the bread gets slightly crisp
Save to Pinterest My daughter now requests these for her school lunch, which is honestly the best stamp of approval I could ask for. There is something so satisfying about watching people bite into that first warm, cheesy pocket and their eyes lighting up.
Make Ahead Magic
The filling actually tastes better after resting overnight in the refrigerator, so I often mix it up the night before. The flavors meld and deepen, making the assembly step incredibly quick on busy weeknights.
Freezing Instructions
You can freeze assembled unbaked pitas for up to a month. Wrap each individually in plastic wrap, then place them in a freezer bag. Bake from frozen, adding about 5 extra minutes to the cooking time.
Serving Suggestions
These pitas pair beautifully with a crisp cucumber salad or some roasted vegetables on the side. The creamy filling benefits from something fresh and acidic to balance the richness.
- Try them alongside a simple Greek salad with tomatoes and feta
- Serve with extra lemon wedges for squeezing over the top
- A bowl of tomato soup turns this into a complete comfort meal
Save to Pinterest These stuffed pitas have become one of those recipes I can make without even thinking, the kind that feels like giving myself a hug on a busy day. Hope they bring that same comfort to your kitchen too.
Recipe Questions
- → Can I prepare the filling ahead of time?
Yes, you can make the spinach artichoke chicken mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. Simply stuff and bake when ready to serve.
- → What type of pita bread works best?
Both whole wheat and regular pita breads work well. Choose larger pita breads (6-7 inches) for easier stuffing and better capacity to hold the filling without tearing.
- → 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 and helps achieve better texture.
- → How do I store leftovers?
Store cooled stuffed pitas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or microwave for 2-3 minutes until warmed through.
- → What are good side dishes to serve with this?
Pair with a crisp green salad, roasted vegetables, cucumber and tomato salad, or Greek salad to complement the Mediterranean flavors. A lemon vinaigrette works particularly well.
- → Can I freeze these for later?
Yes, you can freeze assembled unbaked pitas wrapped individually in foil or plastic wrap for up to 2 months. Bake from frozen, adding 5-10 extra minutes to the cooking time.