Chicken and Spinach Stuffed Pita Melts

• 8 small pitas
• 2 cups cooked shredded chicken
• 2 cups fresh spinach
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix chicken, spinach, mayonnaise, lemon juice, garlic powder, black pepper, and red pepper flakes if using.
3. 3 Split pitas in half and spoon chicken mixture evenly onto the bottom halves.
4. 4 Sprinkle mozzarella and feta cheese over the chicken mixture.
5. 5 Place the top half of each pita on top, pressing gently.
6. 6 Place stuffed pitas on a baking sheet and bake for 10-12 minutes, until cheese is melted and pitas are warmed through.
7. 7 Remove from oven and let cool for 2-3 minutes before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add sautéed mushrooms for an earthy flavor.
• Swap spinach for kale for a heartier texture.

Substitutions

• Substitute feta with goat cheese for a creamier melt.
• Use Greek yogurt in place of mayonnaise for a lighter option.

Pairings

• Perfect alongside a Greek salad.
• Serve with warm pita bread for extra dipping fun.

Nutrition

Tips

• Use store-bought rotisserie chicken for an even quicker meal.
• For a crispier texture, brush the outside of the pita halves with olive oil before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for 10 minutes.

Freezing: These pita melts do not freeze well due to the texture of the pita bread.

Serving Suggestions

• Serve with a fresh cucumber salad.
• Pair with a tangy tzatziki sauce for dipping.

FAQ