Instructions

• If your frozen spinach is still frozen, thaw it and squeeze out as much excess water as possible; set the 3/4 cup spinach aside.
• In a medium bowl, combine the squeezed spinach, 1 cup chopped marinated artichokes, 1 cup shredded gouda or fontina, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, 1 grated garlic clove, 1/4 cup chopped fresh basil, and a pinch of red pepper flakes. Mix until evenly distributed.
• Prepare the pitas: cut open one side of each pita to create a pocket. If a pita has no pocket or you prefer, slice that pita in half so you have two open rounds to fill.
• Divide the cheese-and-vegetable mixture into four equal portions and stuff each pita pocket (or each open pita half) with one portion, pressing gently so the filling is compact but not overflowing.
• Spread the 3 tablespoons salted butter evenly over the outside surfaces of each filled pita (both sides). Use softened or slightly melted butter if needed to make spreading easier.
• Heat a large skillet over medium heat. Working in batches so the pan isn’t overcrowded (1–2 pitas at a time, depending on pan size), place the buttered pitas in the skillet and cook until golden and the cheese is melted, about 3–4 minutes per side, pressing lightly with a spatula as they cook.
• Transfer cooked pitas to a cutting board, let rest briefly, then slice if desired. Serve drizzled with honey and with extra red pepper flakes for sprinkling, if you like.