Spinach Artichoke Chicken Stuffed Pita

Fluffy pita pockets stuffed with a creamy blend of spinach, artichokes, chicken, and melted cheese. Easy Mediterranean comfort food.

# What You'll 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

→ Garnish

14 - Fresh parsley, chopped

15 - Lemon wedges

# Steps:

01 - Heat 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 well combined.

03 - Slice pita breads in half to form pockets.

04 - Generously fill each pita half with the spinach artichoke chicken mixture.

05 - Place stuffed pitas on a baking sheet lined with parchment paper.

06 - Bake for 15 to 20 minutes until filling is hot and cheese is melted.

07 - Remove from oven and garnish with chopped parsley. Serve with lemon wedges.

# Expert Advice:

01 -

Its basically a deconstructed spinach artichoke dip wrapped in warm, toasty bread
The filling comes together in about five minutes but tastes like you spent way more effort
These reheat beautifully for lunch the next day, if they last that long

02 -

Overstuffing the pitas is actually encouraged here, the filling shrinks slightly as it bakes
If your pita pockets seem tight, gently warm them in the microwave for 10 seconds before stuffing
The filling tastes even better if you make it a few hours ahead and let the flavors meld

03 -