Spinach Artichoke Chicken Stuffed Pita (Printable Version)

Warm pita pockets stuffed with creamy spinach, artichokes, tender chicken, and melted cheese. Ready in 40 minutes.

# What You 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, whole wheat or regular

→ Garnish

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

# How to Make It:

01 - Preheat oven to 375°F
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 fully incorporated
03 - Slice pita breads in half horizontally to form pockets
04 - Fill each pita half generously with the spinach artichoke chicken mixture using a spoon
05 - Place stuffed pitas on a baking sheet lined with parchment paper in a single layer
06 - Bake for 15 to 20 minutes until the filling reaches 165°F and cheese is melted and bubbly
07 - Remove from oven, garnish with fresh parsley and serve immediately with lemon wedges

# Expert Advice:

01 -
  • It feels indulgent but sneaks in vegetables without any heaviness or guilt.
  • You can prep the filling ahead and stuff the pitas right before dinner when time is tight.
  • Leftovers reheat beautifully and taste even better the next day when the flavors meld.
  • The tangy yogurt base keeps it lighter than traditional cream cheese versions.
02 -
  • Drain the artichokes thoroughly or the filling will weep liquid and make the pitas soggy halfway through baking.
  • Let the stuffed pitas sit for two minutes after baking so the filling sets slightly and doesn't spill out on the first bite.
  • If you're making these ahead, stuff them cold and refrigerate, then bake straight from the fridge adding five extra minutes.
03 -
  • Toast the pita pockets empty for two minutes before stuffing if you want extra crispness on the inside.
  • Use a small ice cream scoop to portion the filling evenly so every pita tastes the same.
  • Add a pinch of smoked paprika to the filling for a subtle smoky undertone that surprises people.
Go Back