Spinach Artichoke Chicken Stuffed Pita (Print View)

Fluffy pita pockets filled with creamy spinach, artichokes, and tender chicken. A satisfying Mediterranean-inspired meal ready in 40 minutes.

# What You’ll Need:

→ Chicken & Filling

01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 cup canned artichoke hearts, drained and chopped
03 - 1 cup fresh spinach, chopped
04 - 1/2 cup Greek yogurt
05 - 1/4 cup light mayonnaise
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 clove garlic, minced
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon crushed red pepper flakes
12 - Salt and black pepper to taste

→ Bread

13 - 4 large pita breads

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - 1 lemon, cut into wedges

# Method:

01 - Set oven to 375°F and allow to fully preheat
02 - In a large mixing bowl, combine chicken, artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, garlic, onion powder, oregano, red pepper flakes, salt, and black pepper. Mix until well combined
03 - Slice each pita bread in half horizontally to create pockets
04 - Generously fill each pita half with the spinach artichoke chicken mixture
05 - Place stuffed pitas on a baking sheet lined with parchment paper in a single layer
06 - Bake for 15 to 20 minutes until filling is heated through and cheese is melted
07 - Remove from oven, garnish with fresh parsley, and serve with lemon wedges

# Expert Advice:

01 -
  • It tastes like your favorite restaurant dip, but wrapped in warm pita and actually filling enough for dinner.
  • You can prep the filling ahead and stuff the pitas right before baking when hunger strikes.
  • The combo of creamy yogurt and melted cheese makes every bite feel indulgent without being heavy.
  • It uses pantry staples and tastes gourmet, which makes you feel like a kitchen genius.
02 -
  • Drain your artichokes really well and give your spinach a rough chop, too much moisture or big leafy pieces will make the filling soggy and hard to eat.
  • Don't overstuff the pitas or they'll split open in the oven, I learned this after losing half a pocket's worth of filling onto the baking sheet.
  • If your pitas are on the thicker side, tent them loosely with foil halfway through baking so the filling heats through before the bread gets too crispy.
03 -
  • Taste your filling before stuffing, it should be well seasoned because baking mellows the flavors a bit.
  • Use parchment paper instead of greasing the pan, it keeps the bottoms from getting greasy and makes cleanup instant.
  • If you want extra crispy edges, brush the outside of the pitas lightly with olive oil before baking.
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