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Spinach and Artichoke Pita Grilled Cheese…all the flavors we love in spinach and artichoke dip, stuffed into a soft and fluffy pita grilled cheese. This is SIMPLE, but DELICIOUS. Just spinach, artichokes, gouda cheese, and fresh herbs stuffed inside pita bread. Then pan-fried until the cheese is melty and the pita is crisp. It’s savory, herby, and heavy on the cheese…the most perfect twist on the classic grilled cheese – any day of the week. Tip? Drizzle each grilled cheese with honey. Trust me, it takes a grilled cheese from really good to addicitingly delicious.

Spinach and Artichoke Pita Grilled Cheese |

I know I mentioned this yesterday, but I think this is my favorite recipe of the week. Maybe of the month. It’s the simplest, but this grilled cheese is really good. The pita is a game-changer, but also the combination of spinach, artichoke, and melted cheese is one that will always be hard to beat.

As you guys know, I’ve been on a huge pita kick ever since I shared these turmeric chicken pitas a few weeks back. I made the homemade pitas from Eden Grinshpan’s Eating Out Loud and ever since I made them, I can’t stop. First of all, her pitas are soft, fluffy and so easy to make. But I also want to again give a shout-out to her cookbook because I think it’s amazing.

You all know I don’t recommend many cookbooks, mainly because I never use cookbooks. But Eden’s cookbook has provided a lot of fun Middle Eastern inspiration. It’s not only fun but so well written. I highly recommend it.

And it helped provide the inspiration for this grilled cheese, so I’m thankful to her for that!

Spinach and Artichoke Pita Grilled Cheese |


The inspiration and the idea…

Alright, so you guys also know I LOVE my naan recipe. And rarely do I stray far from it. But the pitas are fun because they create a nice pocket that’s perfect for sandwiches. And that’s what got me thinking about stuffing the pockets with cheese to create a pita grilled cheese.

I’ve already made a naan grilled cheese, so I figured my next adventurous grilled cheese should obviously be with pita bread.

And then, I remembered. Years back I shared a spinach and artichoke melt that to this day is a very popular recipe on HBH. So, I combined all the ideas and made this pita grilled cheese. It’s not crazy different by any means, and I know it’s been done before, but regardless, it’s delicious. SO DELICIOUS.

Spinach and Artichoke Pita Grilled Cheese |

The steps – it’s easy!

Again, this isn’t rocket science, but sometimes we really do need (and love) these simple recipes most. First, you need fresh pita. You can use store-bought or I’d highly recommend Eden’s recipe, which is in her cookbook. She also has a pita grilled cheese. Hers is simply cheese, which looks insanely delicious if you’re looking for something without the vegetables.

Once you’ve got your pitas, mix some spinach, artichokes, cheese, and plenty of fresh basil together. I also like to add a pinch of chili flakes for some heat.

For my cheese, I love to use a mix of mozzarella, gouda, and parmesan, but any combination of melty cheeses will do. All cheese is good cheese!

Spinach and Artichoke Pita Grilled Cheese |

Now, grab your pita and create a small opening on one side. Stuff the cheesy mix inside, then butter the outside of each pita. Now pan fry the pita just like you would a normal grilled cheese. Let the outside of the pita get a little crisp and the cheese inside get really melty.

And lastly, I always finish my grilled cheese sandwiches with a drizzle of honey and a pinch of flaky sea salt. It’s my little trick that makes a grilled cheese better than any other you’ve had before. Trust me, the honey and sea salt is a MUST (it’s honestly beyond words how good it is).

And that’s it! SIMPLE, but crave-worthy and roll your eye back delicious. Make this one tonight as an easy Monday dinner. Trust me, you’re going to be very happy you did.

Spinach and Artichoke Pita Grilled Cheese |

Spinach and Artichoke Pita Grilled Cheese |

Looking for other sandwich recipes, try these:

Roasted Turmeric Chicken Pitas with Garlic Lemon Tahini

Crispy Sesame Falafel Melts with Garlicky Green Tahini

Broccoli Cheese Quesadilla with Chipotle Sauce

Lastly, if you make this Spinach and Artichoke Pita Grilled Cheese be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Spinach and Artichoke Pita Grilled Cheese

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Calories Per Serving: 552 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. In a bowl, combine the spinach, artichokes, mozzarella, gouda, parmesan, garlic, basil, and a pinch each of red pepper flakes, salt, and pepper.
    2. Cut open one side of the pita, creating a small opening. Stuff the cheese mixture evenly between each pita. if your pitas don't have a pocket, just slice in half and layer with the cheese.
    3. Butter the outside of each pita.
    4. Heat a large skillet over medium heat. Place the pita, one at a time, in the skillet and cook until golden on each side, about 3-4 minutes per side. Serve topped with honey, chili flakes, and sea salt (if desired). Enjoy! 
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Spinach and Artichoke Pita Grilled Cheese |

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  1. 5 stars
    This recipe is everything you want it to be… but more! The highlight was the honey, never thought of it before and did not disappoint.

    1. Hey Bailey,
      Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan

  2. Made this last night (added grilled chicken) it was a hit. The hubs, the teens and the baby all loved it. I will add this to the rotation!

    1. Hey Shawna,
      Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan

    1. Hey Vivian,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan

  3. 5 stars
    OMG….not exaggerating. This is one of the best sandwiches I’ve ever had. I followed exactly as written and it was so easy. Do Not Skip The Honey and Sea Salt. It’s all so heavenly. I suggest making sure the pits bread you get is truly a traditional Pita with a Pocket….thanks for sharing all your recipes Tieghan. I’m planning on making the Creamy Chicken Marsala with Orzo tomorrow! Kate

    1. Hey Kathryn,
      Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan

  4. There is garlic on the ingredient list but I don’t see any in the instructions. Should it go in the filling? Thanks!

    1. Hey Anne,
      Sorry for the confusion, yes you can mince and add to the filling. I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. 5 stars
    Tieghan – I forgot to add to my other comment – I used fresh spinach and arugula with no problem. I sautéed the garlic and greens so that they were fully cooked, cooled, then squeezed excess liquid in a paper towel. Then added to mixture – worked perfectly.

    1. Hey Lee,
      Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan

    1. Hey Sophia! The garlic goes in with the spinach and basil. Recipe is fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  6. 3 stars
    In the end It tasted good. The filling is delicious but the pita bread was hell to use. They all broke apart while filling. I might try making them into empanada type pockets and bake them next time.

  7. In the end it tasted good. The filling is delicious but I won’t use pita bread next time. The bread came apart while stuffing it. I’m gonna try making it into empanada type pockets and bake them.

  8. 5 stars
    Lady!!! You’ve done it again. Made this tonight and all 4 of us raved about it.
    I ended up grating the garlic into the mixture was that the intention? If it’s in the recipe I totally missed it.

    1. Hey Janet,
      Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan

    1. Hey Nancy,
      I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! ?Tieghan

  9. 4 stars
    This was ok. It almost needed to be a little saucy inside. The honey and salt on top was delicious though.

  10. Would it be ok to stuff the pitas and wrap them up for a day before grilling them? Or will the bread go soggy?

    1. Hey Natalie,
      I haven’t tried this, but I do fear that the bread will get soggy. You could totally make the mixture ahead of time and keep in the fridge. I hope you love the recipe! xTieghan