Save to Pinterest I stumbled upon this combination during one of those "clean out the fridge" Sundays when I had leftover rotisserie chicken, a bag of spinach that was threatening to wilt, and artichoke hearts I'd bought for a completely different recipe. The smell of garlic and oregano hitting the warm yogurt filling made my entire kitchen feel like a cozy Mediterranean corner, and I knew I was onto something special when my roommate wandered in asking what smelled so incredible.
Last winter, I made a batch for my sister who was recovering from surgery and needed something comforting but nourishing. She called me two days later saying she'd been dreaming about them and asked if I could bring more, which is basically the highest compliment a home cook can receive.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves time, but any leftover cooked chicken works perfectly
- 1 cup canned artichoke hearts: Drain these thoroughly and give them a rough chop so you get satisfying bites throughout the filling
- 1 cup fresh spinach: Chop it into manageable pieces so it distributes evenly instead of clumping together
- 1/2 cup Greek yogurt: This creates the creamy base while keeping things lighter than traditional cream cheese versions
- 1/4 cup light mayonnaise: Just enough to add that rich mouthfeel we all crave in spinach artichoke dip
- 1/2 cup shredded mozzarella cheese: The glue that holds everything together and creates those gorgeous melted pockets
- 1/4 cup grated Parmesan cheese: Adds that essential salty, nutty depth that makes the filling taste restaurant quality
- 1 clove garlic, minced: Fresh garlic makes all the difference here, so don't be tempted to use garlic powder
- 1/2 teaspoon onion powder: Rounds out the flavor profile without adding any noticeable onion texture
- 1/2 teaspoon dried oregano: The Mediterranean backbone that ties all the flavors together beautifully
- 1/4 teaspoon crushed red pepper flakes: Optional, but I love the subtle heat that lingers after each bite
- Salt and black pepper: Taste your filling before stuffing the pitas since the cheeses already add saltiness
- 4 large pita breads: Whole wheat adds extra nuttiness and fiber, but regular pitas get crispier in the oven
- Fresh parsley and lemon wedges: These garnishes aren't just pretty, the fresh herbs cut through the richness and lemon brightens everything up
Instructions
- Get your oven ready:
- Preheat to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup later
- Mix the magic filling:
- Combine the chicken, artichokes, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, garlic, onion powder, oregano, red pepper flakes, salt, and pepper in a large bowl until everything is evenly distributed and coated in that creamy mixture
- Prep the pockets:
- Cut each pita in half so you have 8 pockets total, being careful not to tear completely through the edges
- Stuff generously:
- Fill each pita half with as much filling as it will hold without splitting open, using a spoon to gently press the mixture into all the corners
- Bake to perfection:
- Arrange on your prepared baking sheet and bake for 15 to 20 minutes until the pitas are golden and the cheese is bubbling and melted
- Finish with flair:
- Sprinkle with fresh parsley and serve immediately with lemon wedges for squeezing over the top
Save to Pinterest My friend who claims she hates spinach artichoke dip tried these reluctantly and now asks for them every time she comes over for dinner. There's something about the warm, handheld format that transforms familiar flavors into something completely new and exciting.
Make Ahead Magic
You can prepare the filling up to 24 hours in advance and store it in the refrigerator. I actually think the flavors meld together even better after sitting overnight, so don't hesitate to prep this part the day before and just stuff and bake when you're ready to eat.
Customization Ideas
Sometimes I add sun-dried tomatoes or roasted red peppers when I want extra color and sweetness. A handful of chopped Kalamata olives also works beautifully if you're a fan of that briny Mediterranean flavor profile.
Serving Suggestions
A crisp green salad with a simple vinaigrette balances the richness perfectly. I also love serving these alongside roasted vegetables or a light soup for a more substantial meal that still feels fresh and healthy.
- Try these for game day, they're much more satisfying than typical party dips
- Pack them for lunch with a side of carrot sticks and hummus
- Cut the pitas into smaller wedges and serve as appetizers at your next gathering
Save to Pinterest These stuffed pitas have become my go-to when I want something that feels special but doesn't require hours in the kitchen. Hope they find a permanent place in your recipe rotation too.
Recipe FAQs
- → Can I prepare the filling ahead of time?
Yes, prepare the spinach artichoke chicken mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator, then stuff and bake when ready to serve.
- → What's the best way to keep pitas from getting soggy?
Warm the pitas before filling them, and stuff them just before baking. If making ahead, keep the filling and pitas separate until you're ready to assemble and cook.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use thawed and drained frozen spinach—about 1/2 cup frozen yields 1 cup fresh. Squeeze out excess moisture to prevent the filling from becoming watery.
- → How do I make this dairy-free?
Replace Greek yogurt with dairy-free alternatives like cashew cream or coconut yogurt. Use dairy-free cheese or simply omit cheese entirely. The filling remains creamy and delicious.
- → What sides pair well with this dish?
Serve alongside a crisp green salad, roasted vegetables like broccoli or zucchini, hummus with vegetable crudités, or a simple Mediterranean coleslaw with lemon dressing.
- → Can I make this in a slow cooker?
For slow cooker preparation, combine all filling ingredients and warm on low for 2-3 hours. Warm the pitas separately and fill just before serving to maintain their texture.