Spinach Artichoke Chicken Stuffed Pita

Last Tuesday found me standing in my kitchen at 6pm, absolutely starving but refusing to order takeout yet again. I spotted some leftover rotisserie chicken, a bag of spinach starting to wilt, and those artichoke hearts I always buy then forget about. Ten minutes later, I was stuffing warm pitas with this creamy, ridiculous mixture that somehow tasted like something from a restaurant.

My sister came over unexpectedly that night and proceeded to eat three of these pitas, standing at the counter, making these tiny satisfied noises between bites. Now she texts me weekly asking when Im making them again, and honestly, so do I. The way the cheese gets bubbly and slightly crisp at the edges of the pita is absolute magic.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, and I honestly prefer it over raw chicken since its already seasoned and tender
• 1 cup canned artichoke hearts: Drain these really well, and dont be afraid to squeeze out extra moisture with your hands
• 1 cup fresh spinach: Frozen spinach works in a pinch, but fresh gives you that bright green color and better texture
• 1/2 cup Greek yogurt: Full fat Greek yogurt makes the filling luscious, though 2% works fine if youre watching calories
• 1/4 cup light mayonnaise: This balances the tang from the yogurt and helps bind everything together beautifully
• 1/2 cup shredded mozzarella cheese: Freshly shredded melts better than the pre-shredded stuff with anti-caking agents
• 1/4 cup grated Parmesan cheese: Adds that salty, umami punch that makes the filling taste properly rich
• 1 clove garlic, minced: Fresh garlic is non-negotiable here, the powder version just doesnt cut it
• 1/2 teaspoon onion powder: This builds a background savory note without the texture of raw onion
• 1/2 teaspoon dried oregano: Mediterranean dried herbs work beautifully with the artichokes and spinach
• 1/4 teaspoon crushed red pepper flakes: Even if you think you dont like heat, this tiny amount wakes up the whole dish
• Salt and black pepper: Taste your filling before stuffing, rotisserie chicken might already be salty
• 4 large pita breads: I like the thicker bakery-style pitas that can actually hold the filling without splitting
• Fresh parsley and lemon wedges: These are optional but they make everything taste fresher and brighter

Instructions

Heat things up:

Preheat your oven to 375°F and grab a baking sheet, lining it with parchment paper saves you cleanup time later

Mix the filling:

Combine everything except the pitas in a large bowl, folding until the chicken and vegetables are evenly coated in that creamy yogurt mixture

Prep the pitas:

Carefully slice each pita in half to create pockets, taking care not to tear all the way through

Stuff them generously:

Use a spoon to fill each pita half, pressing the filling in with your fingers to get it all the way to the corners

Bake until bubbly:

Arrange the stuffed pitas on your prepared baking sheet and bake for 15 to 20 minutes until the cheese is melted and everything is hot throughout

Finish and serve:

Sprinkle with fresh parsley and squeeze a little lemon over the top right before serving

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My roommate started requesting these every Sunday night, and now its become this weird little tradition we both look forward to all week. Something about warm, stuffed bread makes even the most chaotic Sunday feel cozy and put together.

Making Ahead

Ive learned that the filling actually tastes better after sitting in the fridge for a day, so I often mix up a double batch on Sunday. The flavors meld together in this way that feels like its been marinating for hours. Just keep it separate from the pitas until youre ready to bake.

Filling Variations

Sometimes I swap in feta for the mozzarella when I want something tangier and saltier, and other times I add roasted red peppers for sweetness. The recipe is incredibly forgiving, which is probably why I keep coming back to it on busy weeknights when I need something satisfying but dont have the energy to overthink dinner.

Serving Ideas

A crisp green salad with a bright vinaigrette cuts through the creaminess perfectly. I also like serving these with a simple tomato cucumber salad on the side, something fresh and acidic to balance the rich filling. Theyre substantial enough to stand alone, but having something cool on the plate makes the meal feel complete.

• Cucumber slices with a little salt and lemon juice make an incredibly easy side
• These reheat surprisingly well the next day, though the pita loses some crispness
• The filling works just as well over pasta or rice if you happen to be out of pitas

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These stuffed pitas have become my go-to for feeding people who claim they dont like spinach artichoke dip as a meal, then proceed to eat seconds and thirds.

Recipe Questions & Answers

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and actually adds more flavor. Simply shred or dice the meat and incorporate it into the creamy filling mixture.

→ How do I prevent the pitas from getting soggy?

Don't overfill the pockets and serve immediately after baking. The cooking time helps set the filling, and the parchment paper prevents excess moisture.

→ Can I make these ahead of time?

Prepare the filling up to 24 hours in advance and store it refrigerated. Stuff and bake the pitas just before serving for best texture and warmth.

→ What can I substitute for Greek yogurt?

Cream cheese makes the filling richer, while sour cream works well too. For a dairy-free option, try a cashew or almond-based yogurt alternative.

→ How do I store leftovers?

Store stuffed pitas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.

→ Can I freeze these stuffed pitas?

Yes, freeze assembled unbaked pitas on a baking sheet, then transfer to freezer bags. Bake from frozen at 375°F for 25-30 minutes.