Spinach and Artichoke Pita Grilled Cheese.
If you’re looking for a vibrant twist on the classic grilled cheese sandwich, then look no further! This Spinach and Artichoke Pita Grilled Cheese is not just a mouthwatering delight but also an easy-to-prepare dish that brings together the creamy goodness of cheeses and the fresh, earthy flavor of spinach and artichokes. Perfect for a cozy lunch or a snack, this recipe is bound to be a new favorite in your kitchen.
Why It Works Every Time
The beauty of this Spinach and Artichoke Pita Grilled Cheese lies in its harmony of flavors and textures. The combination of tangy marinated artichokes and nutritious spinach creates a filling that’s rich yet light. The medley of gouda or fontina, mozzarella, and parmesan cheeses melts into a gooey, irresistible layer, while the pitas provide a unique, crisp outer shell that holds it all together. Plus, the addition of fresh basil and a hint of garlic elevates this dish to gourmet status, making it perfect for both casual meals and entertaining guests.
Ingredient Notes
- 3/4 cup frozen spinach, thawed, and squeezed of excess water: Offers moisture and nutrition, packed with vitamins and minerals.
- 1 cup marinated jarred artichokes, chopped: Adds a tangy flavor that complements the cheese beautifully.
- 1 cup shredded gouda or fontina cheese: These cheeses provide a creamy melt and rich flavor.
- 1/2 cup shredded mozzarella cheese: Classic melting cheese that adds stretchiness and pulls.
- 1/4 cup grated parmesan cheese: Gives a sharp, salty note that enhances the overall flavor.
- 1 clove garlic, grated: Infuses the filling with aromatic depth.
- 1/4 cup fresh basil, chopped: Offers a fresh, herbal note that brightens the dish.
- Red pepper flakes: Optional, for a touch of heat and flavor complexity.
- 4 small pitas: The perfect vessel for grilling, providing a unique texture.
- 3 tablespoons salted butter: Ensures a golden, crispy exterior and rich flavor.
- Honey, for serving: A drizzle of honey balances the savory flavors with natural sweetness.
Kitchen Gear Checklist
- Non-stick skillet: Ideal for achieving a perfect golden crust without sticking.
- Spatula: Essential for flipping your pita grilled cheese with ease.
- Mixing bowl: For combining the filling ingredients efficiently.
- Measuring cups and spoons: Accurate measurements are key to perfecting the filling.
- Grater: For fresh garlic and cheese, enhancing flavors and textures.
Spinach and Artichoke Pita Grilled Cheese. Cooking Guide
Step 1: Prepare the Filling
In a mixing bowl, combine the thawed spinach, chopped marinated artichokes, gouda or fontina cheese, mozzarella cheese, grated parmesan cheese, grated garlic, and chopped fresh basil. Mix until well combined. If you like a bit of heat, sprinkle in some red pepper flakes to your taste.
Step 2: Assemble the Pitas
Gently open each pita pocket and fill them generously with the spinach and artichoke mixture. Be careful not to overstuff, as you want to ensure they close properly for grilling.
Step 3: Heat the Skillet
Place your non-stick skillet over medium heat and add 1 tablespoon of salted butter, allowing it to melt and coat the bottom of the pan.
Step 4: Grill the Pitas
Once the butter is melted and bubbling, place the stuffed pitas in the skillet. Cook for about 3-4 minutes until the bottom is golden brown and crispy.
Step 5: Flip and Finish
Carefully flip the pitas using a spatula, adding another tablespoon of butter to the skillet if needed. Cook for another 3-4 minutes, until the other side is golden and the cheese inside is melted.
Step 6: Serve!
Once nicely browned, remove the pitas from the skillet and let them cool for a minute. Drizzle with honey before slicing in half for serving. Enjoy the gooey, savory goodness of your Spinach and Artichoke Pita Grilled Cheese!
Quick Replacement Ideas
- For a dairy-free option, use vegan cheese substitutes.
- Swap out the spinach for kale or Swiss chard if you prefer a different leafy green.
- Use whole wheat or gluten-free pitas to cater to dietary preferences.
- If you don’t have marinated artichokes, canned artichokes with a splash of lemon juice can work in a pinch.
Notes from the Test Kitchen
- Always squeeze out excess moisture from the spinach to prevent a soggy filling.
- Feel free to add in other ingredients like sun-dried tomatoes or olives for extra flavor.
- For added crunch, consider adding some chopped walnuts or pine nuts to the filling.
- Keep an eye on the skillet to prevent burning; adjusting the heat may be necessary depending on your stovetop.
Cooling, Storing & Rewarming
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in a skillet over low heat until warmed through, or use a toaster oven for a crispy finish. Avoid using the microwave as it may make the pita soggy.
Common Qs About Spinach and Artichoke Pita Grilled Cheese.
Can I use fresh spinach instead of frozen?
Yes! Fresh spinach can be used. Just sauté it briefly to wilt it down and remove excess moisture before adding it to the filling.
What if I don’t have pitas on hand?
You can use any flatbread or even traditional bread slices. Just adjust the cooking time as necessary to ensure the cheese melts and the bread crisps up nicely.
Can I freeze the cooked grilled cheese?
It’s best to eat them fresh, but you can freeze uncooked stuffed pitas. Just thaw them in the refrigerator overnight and then grill as directed.
How can I make this a complete meal?
Pair your Spinach and Artichoke Pita Grilled Cheese with a side salad or some soup for a balanced meal that’s full of flavor.
See You at the Table
This Spinach and Artichoke Pita Grilled Cheese is not just a dish; it’s an experience! The flavors meld beautifully, creating a satisfying meal that’s both comforting and fresh. Whether you’re enjoying it on a sunny afternoon or a cozy evening, this recipe is sure to impress. Don’t forget to share it with friends and family, and perhaps even try a few variations to make it your own. Happy cooking!
Spinach and Artichoke Pita Grilled Cheese.
Ingredients
Equipment
Method
- In a mixing bowl, combine the thawed spinach, chopped marinated artichokes, gouda or fontina cheese, mozzarella cheese, grated parmesan cheese, grated garlic, and chopped fresh basil. Mix until well combined. If you like a bit of heat, sprinkle in some red pepper flakes to your taste.
- Gently open each pita pocket and fill them generously with the spinach and artichoke mixture. Be careful not to overstuff, as you want to ensure they close properly for grilling.
- Place your non-stick skillet over medium heat and add 1 tablespoon of salted butter, allowing it to melt and coat the bottom of the pan.
- Once the butter is melted and bubbling, place the stuffed pitas in the skillet. Cook for about 3-4 minutes until the bottom is golden brown and crispy.
- Carefully flip the pitas using a spatula, adding another tablespoon of butter to the skillet if needed. Cook for another 3-4 minutes, until the other side is golden and the cheese inside is melted.
- Once nicely browned, remove the pitas from the skillet and let them cool for a minute. Drizzle with honey before slicing in half for serving. Enjoy the gooey, savory goodness of your Spinach and Artichoke Pita Grilled Cheese!
Notes
- Always squeeze out excess moisture from the spinach to prevent a soggy filling.
- Feel free to add in other ingredients like sun-dried tomatoes or olives for extra flavor.
- For added crunch, consider adding some chopped walnuts or pine nuts to the filling.
