Go Back
Homemade Spinach and Artichoke Pita Grilled Cheese. recipe photo

Spinach and Artichoke Pita Grilled Cheese.

This Spinach and Artichoke Pita Grilled Cheese is a delicious twist on a classic! Creamy cheeses and vibrant veggies make this a must-try.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Filling Ingredients:
  • 3/4 cup frozen spinach thawed and squeezed of excess water
  • 1 cup marinated jarred artichokes chopped
  • 1 cup shredded gouda or fontina cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 clove garlic grated
  • 1/4 cup fresh basil chopped
  • to taste red pepper flakes optional
  • 4 small pitas
  • 3 tablespoons salted butter
  • to serve honey for serving

Equipment

  • Non-stick skillet
  • Spatula
  • Mixing Bowl
  • Measuring cups and spoons
  • Grater

Method
 

Cooking Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.