Save Warm, fluffy pita pockets are filled with a creamy, flavorful mixture of spinach, artichokes, and tender chicken to create a satisfying lunch or light dinner. This recipe brings together Mediterranean-inspired ingredients with a quick and easy cooking method, perfect for anyone looking for a high-protein meal that doesn't compromise on taste.
Save The combination of Greek yogurt and light mayonnaise provides a creamy base for the filling, while garlic, onion powder, and dried oregano infuse every bite with savory depth. Baking the stuffed pitas ensures the cheese is perfectly melted and the bread is warm and inviting.
Ingredients
- Chicken & Filling
- 2 cups cooked chicken breast, diced or shredded
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup fresh spinach, chopped
- 1/2 cup Greek yogurt
- 1/4 cup light mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Bread
- 4 large pita breads (whole wheat or regular)
- Garnish (optional)
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Step 1
- Preheat the oven to 375°F (190°C).
- Step 2
- In a large mixing bowl, combine the chicken, artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, garlic, onion powder, oregano, red pepper flakes (if using), salt, and black pepper. Mix until well combined.
- Step 3
- Slice the pita breads in half to form pockets.
- Step 4
- Stuff each pita half generously with the spinach artichoke chicken mixture.
- Step 5
- Arrange the stuffed pitas on a baking sheet lined with parchment paper.
- Step 6
- Bake for 15–20 minutes, or until the filling is hot and the cheese is melted.
- Step 7
- Remove from oven, garnish with chopped parsley and serve with lemon wedges if desired.
Zusatztipps für die Zubereitung
For an extra boost of flavor, consider using rotisserie chicken for the filling. To ensure the best texture, make sure the canned artichoke hearts are thoroughly drained before being chopped and added to the mixing bowl.
Varianten und Anpassungen
For a richer and more indulgent filling, you can swap the Greek yogurt for cream cheese. You can also add sun-dried tomatoes or roasted red peppers to the mixture to introduce extra color and a sweet-savory contrast.
Serviervorschläge
Serve these stuffed pita pockets with a crisp green salad to round out the meal. Adding a squeeze of fresh lemon juice from the wedges just before eating helps to brighten the flavors of the creamy chicken and artichoke mixture.
Save This Spinach Artichoke Chicken Stuffed Pita recipe is a simple yet impressive way to enjoy Mediterranean flavors at home. Whether you're preparing a quick lunch or a family dinner, these creamy and cheesy pita pockets are sure to be a hit.
Recipe FAQs
- → Can I prepare the filling ahead of time?
Yes, you can prepare the filling up to 24 hours in advance. Store it in an airtight container in the refrigerator, then stuff and bake the pitas when ready to serve.
- → What type of pita bread works best?
Large pita breads work best for easy stuffing. Both whole wheat and regular white pita work well. Look for thicker pitas that create sturdy pockets without tearing during filling.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use about 2/3 cup of frozen spinach, thawed and squeezed dry to remove excess moisture. This prevents the filling from becoming too watery.
- → How should I store leftovers?
Store any remaining stuffed pitas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes until warmed through.
- → What can I serve alongside this dish?
A crisp green salad, Greek cucumber salad, roasted vegetables, or fresh fruit make excellent side dishes. Tzatziki sauce or hummus also pair nicely for dipping.
- → Is this suitable for meal prep?
Yes, you can prepare the filling in bulk and portion it into containers. Stuff and bake the pitas fresh when needed for best results, though you can also bake them ahead and reheat.