Pin My neighbor knocked on my door one Saturday holding a container of leftover spinach dip and asked if I had any ideas. I had chicken thawing and pita in the pantry, and twenty minutes later we were both sitting at my counter tearing into these warm, gooey pockets. She looked at me mid-bite and said, this is better than the dip ever was. I've made them at least a dozen times since, sometimes for myself on a quiet weeknight, sometimes when friends show up unannounced.
I brought these to a potluck once and watched someone take a bite, pause, then go back for two more. She asked if I'd catered it. I laughed and told her it took me less time than stopping for takeout. Now she texts me every few months asking for the recipe again because she never writes it down.
Ingredients
- Cooked chicken breast, diced or shredded (2 cups): Rotisserie chicken is your best friend here, it's already seasoned and saves you from poaching or grilling anything.
- Canned artichoke hearts, drained and chopped (1 cup): Make sure to press out the extra liquid with a paper towel or the filling gets watery.
- Fresh spinach, chopped (1 cup): Frozen works too, but you have to squeeze it dry or it turns the whole thing soggy.
- Greek yogurt (1/2 cup): This keeps it creamy without being heavy, and adds a little tang that balances the cheese.
- Light mayonnaise (1/4 cup): You can use full fat if you want, but I like how the light version lets the other flavors come through.
- Shredded mozzarella cheese (1/2 cup): Melts beautifully and gives you those little stretchy cheese pulls.
- Grated Parmesan cheese (1/4 cup): Adds a sharp, salty bite that makes the filling taste more complex than it really is.
- Garlic, minced (1 clove): One clove is enough, two can overpower the delicate artichoke flavor.
- Onion powder (1/2 teaspoon): I prefer this over fresh onion because it blends in without adding crunch.
- Dried oregano (1/2 teaspoon): A little Mediterranean warmth that ties everything together.
- Crushed red pepper flakes (1/4 teaspoon, optional): Just a hint of heat in the background, you won't taste spice but you'll notice if it's missing.
- Salt and black pepper: Taste before you stuff, the cheese and chicken are already salty so go light at first.
- Large pita breads (4, whole wheat or regular): Look for pitas that are soft and pliable, stiff ones crack when you try to open them.
- Fresh parsley, chopped (optional): A handful on top makes it look less like leftovers and more like something intentional.
- Lemon wedges (optional): A squeeze right before eating wakes up all the creamy richness.
Instructions
- Preheat your oven:
- Set it to 375°F so it's ready when you are. I like to line my baking sheet with parchment now so I don't forget later.
- Mix the filling:
- Combine chicken, artichokes, spinach, Greek yogurt, mayo, both cheeses, garlic, onion powder, oregano, red pepper, salt, and pepper in a big bowl. Stir until it looks like a chunky, creamy dip you'd want to eat with a spoon.
- Prep the pitas:
- Slice each pita in half and gently open the pockets. If one tears, don't panic, just press it back together after you fill it.
- Stuff generously:
- Spoon the mixture into each pita half, pressing it down lightly so it fills the whole pocket. Don't be shy, these can hold more than you think.
- Arrange and bake:
- Lay them on your lined baking sheet and slide them into the oven for 15 to 20 minutes. You'll know they're ready when the edges turn golden and you can smell melted cheese.
- Finish and serve:
- Pull them out, sprinkle with parsley if you have it, and serve with lemon wedges on the side. Let them cool for just a minute or the first bite will burn your tongue.
Pin One evening I made these for myself and ate dinner standing at the counter with the oven still warm behind me. There was no music, no phone, just me and a stuffed pita and the quiet hum of the refrigerator. It's one of those meals that doesn't need an occasion, it just makes the day feel a little more complete.
What to Serve Alongside
I usually throw together a simple green salad with lemon vinaigrette or slice up some cucumbers and tomatoes with a drizzle of olive oil. If I'm extra hungry, I'll add a handful of roasted chickpeas or a few kalamata olives on the side. The pitas are rich and creamy, so you want something crisp and bright to balance them out.
How to Store and Reheat
These keep in the fridge for up to three days in an airtight container. I reheat them in a 350°F oven for about 10 minutes, which crisps the pita back up and melts the cheese again. The microwave works in a pinch, but the bread gets a little chewy, so I only do that when I'm in a real hurry.
Ways to Change It Up
Sometimes I swap the chicken for shredded turkey or even canned tuna if that's what I have. Sun-dried tomatoes, roasted red peppers, or a handful of capers can give it a brighter, tangier flavor. If you want it richer, use cream cheese instead of Greek yogurt, but be ready for something closer to a warm dip than a light filling.
- Add a pinch of smoked paprika for a subtle smoky depth.
- Use whole wheat pitas if you want a little more fiber and earthiness.
- Try stuffing the mixture into bell pepper halves and baking those instead if you're skipping bread.
Pin This is one of those recipes I come back to when I don't want to think too hard but still want to eat something that feels homemade. It's comfort food that doesn't weigh you down, and that's a rare thing.
Recipe FAQ
- → Can I prepare the filling ahead of time?
Yes, you can prepare the spinach artichoke chicken mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator and stuff the pitas just before baking for best results.
- → What type of chicken works best?
Both rotisserie chicken and cooked chicken breast work wonderfully. Rotisserie chicken adds extra flavor and saves preparation time. Shred or dice it into uniform pieces for even distribution throughout the filling.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use frozen spinach that has been thawed and squeezed dry to remove excess moisture. This prevents the filling from becoming watery and ensures the right consistency.
- → How do I prevent soggy pitas?
Pat the spinach and artichokes dry before mixing. Don't over-stuff the pitas, and bake them on parchment paper to allow air circulation. Serve immediately after baking for optimal texture.
- → What are good side dishes to pair with this?
A crisp green salad with vinaigrette, Greek salad, roasted vegetables, or tzatziki sauce complement this dish beautifully. Serve with lemon wedges to brighten the flavors.
- → Can I make this dairy-free or vegan?
For dairy-free, substitute Greek yogurt with dairy-free yogurt and use vegan cheese alternatives. For vegan, replace chicken with marinated tofu or chickpeas and use plant-based mayo and cheeses.