Spinach Artichoke Chicken Stuffed Pita

The smell of bubbling cheese and warm pita takes me back to late afternoon kitchen experiments when I needed something substantial but didn't want to spend hours at the stove. This stuffed pita recipe came together on one of those busy weeknights when rotisserie chicken was my best friend and I was craving the flavors of spinach artichoke dip in handheld form.

I first made these for a casual dinner with friends who were skeptical about stuffed pitas being filling enough. Watching their eyes light up at that first bite of melty cheese and tender chicken was satisfying, but the empty platter afterward was the real compliment. Now they request these whenever we plan low stress meals together.

Ingredients

• Chicken: Rotisserie chicken works beautifully here and saves so much prep time on busy days
• Artichoke hearts: Canned versions are perfectly fine and add that tangy briny flavor that cuts through the richness
• Fresh spinach: Chop it fairly small so it distributes evenly throughout the filling
• Greek yogurt: Creates creaminess without being too heavy, though cream cheese works if you want indulgence
• Shredded mozzarella: The glue that holds everything together with those irresistible cheese pulls
• Grated Parmesan: Adds a salty sharpness that balances the mild mozzarella perfectly
• Minced garlic: Fresh is absolutely worth it here for that aromatic background note
• Dried oregano: Brings a subtle Mediterranean herbiness to the mix
• Crushed red pepper flakes: Just enough warmth to make things interesting without overwhelming
• Pita breads: Whole wheat adds nuttiness and holds up well to the filling

Instructions

Preheat your oven to 375°F and line a baking sheet with parchment paper:

This setup saves you cleanup time later and prevents any cheese mishaps on your baking sheet

Combine the filling ingredients in a large bowl:

Mix everything thoroughly so each bite gets that perfect balance of chicken, artichokes, spinach and cheese

Prepare the pitas:

Carefully slice each pita in half to create pockets, being gentle to avoid tearing the bread

Stuff each pita generously:

Do not be shy with the filling, but leave enough room to close them without spilling

Bake until golden:

Fifteen to twenty minutes is all you need for hot filling and perfectly melted cheese

Save

These pitas have become my go to when friends drop by unexpectedly and I need something that feels special but does not require last minute prep work. There is something universally comforting about warm bread stuffed with cheesy goodness that puts everyone at ease.

Make Ahead Magic

The filling can be prepared a day in advance and stored in the refrigerator. In fact, the flavors meld together beautifully overnight, making the stuffing even more flavorful. Just keep it cold until you are ready to stuff and bake.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness of these stuffed pitas perfectly. I also like to serve them with extra lemon wedges on the table so everyone can add that fresh acid note to their liking.

Freezing Instructions

You can freeze these stuffed pitas either before or after baking. If freezing unbaked, wrap each tightly in plastic wrap then foil, and bake straight from frozen, adding about ten minutes to the cooking time. Already baked pitas reheat beautifully in a 350°F oven until warmed through.

• Thaw frozen baked pitas in the refrigerator overnight for best results
• Reheating in the oven keeps the pita crispy while microwaving makes them soggy
• Label your freezer packages with the date so you use them within three months

Save

Hope these stuffed pitas become a regular in your meal rotation like they have in mine.

Recipe FAQs

→ Can I make these ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it refrigerated. Stuff the pitas just before baking to prevent sogginess.

→ What chicken works best?

Rotisserie chicken adds excellent flavor, but any cooked breast meat works perfectly. Dice or shred it for even distribution throughout the filling.

→ Can I freeze stuffed pitas?

Freeze unbaked stuffed pitas wrapped individually for up to 3 months. Thaw overnight and bake as directed, adding a few extra minutes if frozen.

→ How do I prevent soggy pita bread?

Avoid overfilling and bake immediately after stuffing. The high heat crisps the exterior while keeping the inside moist and creamy.

→ What sides pair well?

A crisp Greek salad, roasted vegetables, or tzatziki sauce complement these pitas beautifully. Fresh fruit balances the rich, savory filling.

→ Can I make these dairy-free?

Substitute coconut yogurt or vegan mayonnaise for dairy options, and use nutritional yeast or vegan cheese shreds in place of mozzarella and Parmesan.