Spinach Artichoke Chicken Stuffed Pita

Imagine biting into a warm, fluffy pita pocket filled with a rich and creamy mixture of tender chicken, vibrant spinach, and zesty artichokes. This Spinach Artichoke Chicken Stuffed Pita is a delightful fusion of Mediterranean flavors and American comfort, offering a satisfying meal that is both nutritious and incredibly delicious. Whether you're looking for a quick lunch or a light dinner, this recipe delivers a gourmet experience with minimal effort.

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Baking the stuffed pitas ensures that the cheese is perfectly melted and the bread becomes slightly crisp on the edges, while remaining soft and pillowy inside. The combination of garlic, oregano, and a hint of crushed red pepper flakes adds a depth of flavor that complements the earthy artichokes and fresh spinach perfectly.

Ingredients

• 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
• 4 large pita breads (whole wheat or regular)
• Fresh parsley, chopped (optional garnish)
• Lemon wedges (optional garnish)

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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

To ensure the best texture, make sure to drain the artichoke hearts thoroughly before chopping. Using parchment paper on your baking sheet is highly recommended as it prevents the pita bread from sticking and makes cleanup a breeze. If you prefer a more toasted pita, you can leave them in the oven for an extra 2-3 minutes.

Varianten und Anpassungen

For an even richer and more indulgent filling, you can swap the Greek yogurt for softened cream cheese. If you're looking for extra pops of flavor and color, consider adding chopped sun-dried tomatoes or roasted red peppers to the chicken mixture. For a faster preparation, using a store-bought rotisserie chicken is an excellent time-saving hack.

Serviervorschläge

These stuffed pitas are best served warm, immediately out of the oven. Garnish them with a sprinkle of fresh parsley and a squeeze of fresh lemon juice to brighten the flavors. For a complete and balanced meal, serve them alongside a crisp green salad or a side of cucumber slices.

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With its creamy center and warm bread, this Spinach Artichoke Chicken Stuffed Pita is sure to become a new favorite in your recipe rotation. It is a simple yet elegant way to enjoy wholesome ingredients in every bite. Enjoy!

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Recipe FAQ

→ Can I prepare the filling ahead of time?

Yes, you can make 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 chicken works best?

Rotisserie chicken adds excellent flavor and saves preparation time. Alternatively, poach or grill fresh chicken breasts, then dice or shred them for the filling.

→ How do I prevent soggy pitas?

Ensure the spinach and artichoke hearts are well-drained before mixing. Avoid overstuffing, and serve immediately after baking while the pita is still warm and crispy.

→ Can I make this vegetarian?

Absolutely. Substitute the chicken with white beans, tofu, or additional vegetables like mushrooms or zucchini to maintain the protein content and creamy texture.

→ What are good side dishes to serve?

A crisp green salad with lemon vinaigrette, roasted vegetables, or a light cucumber and tomato salad complement this stuffed pita perfectly.

→ Can I freeze the stuffed pitas?

Yes, assemble the pitas and freeze them on a baking sheet before baking. Bake from frozen, adding 5-10 minutes to the cooking time until heated through and cheese melts.