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Spinach and Artichoke Pita Grilled Cheese.

This Spinach and Artichoke Pita Grilled Cheese is a cheesy delight! Packed with vibrant flavors, it’s perfect for lunch, dinner, or an appetizer!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

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
  • red pepper flakes optional, for a hint of heat
  • 4 small pitas
  • 3 tablespoons salted butter
  • honey for serving

Instructions

  • In a mixing bowl, combine the thawed and squeezed spinach, chopped artichokes, shredded gouda or fontina, shredded mozzarella, grated parmesan, grated garlic, and chopped basil. Mix well until all ingredients are thoroughly combined. Add a pinch of red pepper flakes if you like a bit of heat.
  • Take one pita and carefully open it up. Spoon a generous amount of the spinach and artichoke mixture into one side of the pita. Fold the other side over to create a pocket. Repeat this step with the remaining pitas and filling.
  • In a non-stick skillet, melt 1 tablespoon of salted butter over medium heat. Ensure the butter coats the bottom of the skillet evenly.
  • Place one stuffed pita in the skillet. Cook for about 3-4 minutes on one side, until golden brown and crispy. Carefully flip the pita using your spatula and add another tablespoon of butter to the skillet if needed. Grill the other side for another 3-4 minutes, making sure the cheese melts inside.
  • Remove the grilled pita from the skillet and place it on a cutting board. Repeat with the remaining pitas, adding butter to the skillet as needed. Once all pitas are grilled, slice them in half and serve warm with a drizzle of honey for dipping.

Equipment

  • Non-stick Skillet
  • Spatula
  • Mixing Bowl
  • Grater
  • Knife

Notes

  • Always squeeze out as much water as possible from the spinach to prevent a soggy filling.
  • Using marinated artichokes adds flavor without additional seasoning, making prep faster.
  • Feel free to mix and match cheeses based on your preference.