Save to Pinterest The smell of spinach artichoke dip always pulls me into the kitchen at parties, but I'd never thought about putting that flavorsome combo inside a pita until a particularly chaotic Tuesday when I needed dinner fast and had leftover rotisserie chicken sitting on the counter. Sometimes the best recipes happen when you're tired, hungry, and just throw things together without overthinking.
My roommate walked in while these were baking and actually stood by the oven waiting, which is saying something since she usually survives on cereal and coffee. We ended up eating them standing up in the kitchen, burning our fingers slightly because we couldn't wait for them to cool down properly.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time on busy weeknights
- Artichoke hearts: Canned ones are perfectly fine, just make sure to drain them well so your filling isn't watery
- Fresh spinach: Chop it smaller than you think you need to avoid awkward big leafy bits in your bites
- Greek yogurt: Adds tang and creaminess while keeping things lighter than sour cream would
- Light mayonnaise: Just enough to bind everything together without making it feel heavy
- Mozzarella cheese: Creates those gorgeous melted strings we all secretly love in our food
- Parmesan cheese: Brings a salty depth that makes the filling taste like it simmered for hours
- Garlic: Fresh minced garlic really makes a difference here, don't skip it
- Dried oregano: That Mediterranean herb that instantly makes everything taste better
- Pita breads: Whole wheat adds nice structure and holds up better to the moist filling
Instructions
- Preheat and prepare:
- Get your oven to 375°F and line a baking sheet with parchment paper for easy cleanup later
- Mix the filling:
- Combine everything except the pitas in a large bowl, mixing until the chicken is evenly coated and the spinach is distributed throughout
- Prep the pitas:
- Carefully slice each pita in half to create pockets, being gentle not to tear through the bottom
- Stuff generously:
- Fill each pita half with as much filling as it will hold without splitting, mashing it slightly to fit
- Bake until golden:
- Arrange on your prepared baking sheet and bake for 15 to 20 minutes until everything is hot and melty
- Serve immediately:
- Let them cool just a couple minutes before garnishing with parsley and squeezing fresh lemon over the top
Save to Pinterest These have become my go-to when friends drop by unexpectedly because I can throw them together in minutes and everyone assumes I planned ahead. Something about warm pitas makes people feel taken care of.
Make It Your Own
Once you master the basic filling, try swapping in sun-dried tomatoes or roasted red peppers for a different color and flavor profile. The base mixture is incredibly forgiving.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through the creaminess perfectly. I also like serving these with extra lemon wedges on the table so everyone can adjust the acidity to their taste.
Storage and Meal Prep
The filling actually keeps well in the refrigerator for two to three days, so you can mix up a batch on Sunday and stuff fresh pitas throughout the week. Just know that baked pitas don't reheat as well as fresh ones.
- Store pitas separately from filling if meal prepping
- Reheated leftovers work better if you pop them in the oven instead of the microwave
- The pita texture suffers after freezing, so I wouldn't recommend it
Save to Pinterest Hope these become a regular in your dinner rotation like they have in mine. There's something so satisfying about turning dip into dinner.
Questions & Answers
- → Can I prepare the filling ahead of time?
Yes, prepare the spinach and artichoke chicken mixture up to 24 hours ahead. Store in an airtight container in the refrigerator. Stuff the pitas and bake when ready to serve.
- → What type of chicken works best?
Rotisserie chicken adds excellent flavor and saves time. Alternatively, poach or bake chicken breasts and shred them. The chicken should be fully cooked before mixing into the filling.
- → How do I prevent soggy pitas?
Drain the canned artichokes thoroughly and squeeze excess moisture from the spinach before combining. Avoid overloading pita pockets, and serve immediately after baking for optimal texture.
- → What are good substitutions for ingredients?
Replace Greek yogurt with cream cheese for richness. Swap mozzarella for feta or ricotta. Add sun-dried tomatoes, roasted red peppers, or caramelized onions for extra flavor and depth.
- → Can this be made vegetarian?
Absolutely. Omit the chicken and increase artichoke hearts to 1.5 cups. Add chickpeas, white beans, or extra cheese for protein. The filling remains creamy and satisfying.
- → How should leftovers be stored?
Keep leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-12 minutes until warmed through. Avoid microwaving to maintain pita texture.