These cheesy, golden-brown bread pockets are packed with creamy spinach and artichoke filling, all wrapped in a soft, homemade quick bread dough. Crispy on the outside and melty on the inside, they’re perfect as a snack, appetizer, or even a quick meal! The best part? No yeast required!

Ingredients

Serves: 4-6 (Makes 8 pockets)

For the Spinach & Artichoke Filling

• 125g plain cream cheese, room temperature
• 1 cup grated mozzarella (or Monterey Jack)
• ½ cup drained and chopped canned or marinated artichoke hearts
• ½ cup thawed frozen chopped spinach, excess water removed
• 2 tablespoons mayonnaise
• 1 clove garlic, finely minced
• ½ teaspoon chili flakes
• ½ teaspoon salt
• ½ teaspoon pepper

For the Quick Bread Dough

• 2 cups all-purpose flour + extra for dusting
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups plain 2% Greek yogurt

For Cooking & Garnishing

• Olive oil & butter for frying
• Fresh basil, for garnish

How to Make Cheesy Spinach & Artichoke Stuffed Bread Pockets

Step 1: Prepare the Filling

1. In a mixing bowl, combine the cream cheese, mozzarella, chopped artichokes, spinach, mayonnaise, garlic, chili flakes, salt, and pepper.
2. Stir until smooth and well combined. Set aside.

Step 2: Make the Quick Bread Dough

3. In a large bowl, whisk together flour, baking powder, and salt.
4. Stir in the Greek yogurt until a shaggy dough forms.
5. Transfer to a lightly floured surface and knead for about 1 minute until smooth and fully incorporated.

Step 3: Shape & Fill the Pockets

6. Divide the dough into 8 equal portions and roll each into a ball.
7. Take one dough ball at a time and roll it into a 4½-inch round, dusting with flour as needed.
8. Place 3 tablespoons of the spinach & artichoke filling in the center.
9. Pull the edges of the dough toward the center, overlapping them to seal the filling inside.
10. Flip the dough ball over and gently flatten to create a round, even pocket.
11. Place on a floured baking sheet. Repeat with remaining dough balls.

Step 4: Pan-Fry the Bread Pockets

12. Heat a large non-stick skillet over medium heat and add 1 tablespoon olive oil + 1 tablespoon butter.
13. Place as many pockets as will fit without overcrowding.
14. Cook over medium heat for 8-10 minutes per side, flipping occasionally, until golden brown and crispy.
15. If browning too quickly, reduce the heat to ensure the dough cooks through.

Step 5: Serve & Enjoy!

16. Let the pockets cool for 5 minutes before serving.
17. Garnish with fresh basil and enjoy warm!
18. Storage: Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 12 minutes.

Tips & Variations

✔ Customize the Filling: Swap artichokes for roasted red peppers or sun-dried tomatoes.
✔ Add Protein: Mix in chopped cooked chicken or crispy bacon for extra heartiness.
✔ Baking Alternative: Instead of pan-frying, bake at 375°F for 18-22 minutes until golden.
✔ Make It Spicier: Add extra chili flakes or diced jalapeños to the filling.

FAQ

Can I make these ahead of time?
Yes! Assemble and refrigerate the raw pockets for up to 24 hours before frying or baking.

Can I freeze them?
Yes! Freeze the cooked pockets in an airtight container for up to 1 month. Reheat in a 375°F oven for 15-18 minutes.

What can I serve with these?
Pair with a side of marinara sauce, garlic aioli, or a simple side salad.

These Cheesy Spinach & Artichoke Stuffed Bread Pockets are crispy, gooey, and so satisfying! Whether for lunch, snack, or appetizer, they’re guaranteed to be a crowd-pleaser!

Cheesy Spinach & Artichoke Stuffed Quick Bread

Print Recipe

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5 from 1 review

• Author: Andrea Buckett

Ingredients

For the Filling

125g plain cream cheese, room temperature

1 cup grated mozzarella (or monterey jack)

1/2 cup drained and chopped canned and marinated artichoke hearts

1/2 cup thawed frozen chopped spinach, water removed

2 tablespoons mayonnaise

1 clove garlic, finely minced

1/2 teaspoon chili flakes

1/2 teaspoon salt

1/2 teaspoon pepper

For the Quick Bread

2 cups all purpose flour + more for dusting

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups plain 2% Greek yogurt

Olive oil and Butter for frying

Basil to garnish

Dust a baking sheet with flour

Instructions

1. For the filling, add the cream, cheese, mozzarella, artichokes, spinach, mayonnaise garlic, chili flakes, salt and pepper and stir until you have a smooth, well combined mixture. Set aside.

2. For the quick bread, add the flour, baking powder and salt to a mixing bowl and stir to combine. Stir in the Greek yogurt until you have a shaggy dough that holds together when you squeeze a handful together. 

3. Turn the dough out onto a lightly floured surface and knead the dough for about a minute until the dough is smooth and all the flour has been incorporated. 

4. Divide the dough in 8 equal pieces. Roll each piece into a ball and set aside. 

5. Take one dough ball at a time and roll it out, adding more flour as needed so the dough doesn’t stick to the rolling pin or work surface, into a 4 ½ – inch round. Add about 3 tablespoons of the spinach mixture to the centre of the dough. Pull the edges of the dough into the centre, so that they overlap. Press down to seal. Turn the stuffed dough over and gently press down to even out the mixture inside, creating a flat, even shaped round. Place on the prepared baking sheet. Continue rolling out all the dough rounds and stuffing and sealing as above.

6. Place a large non-stick pan over medium heat. Add a tablespoon of olive oil and a tablespoon of butter.  Once the butter is melted and bubbling, add as many of the stuffed pocket rounds as you can without overcrowding the pan.  Cook over medium heat for about 8-10 minutes per side, flipping every so often. You want the outside to turn golden brown and crispy, while at the same time cooking the dough throughout.  If the exterior of the pockets are browning too quickly, turn the heat down. 

7. Once fully cooked, remove the pockets from the pan and allow them to cool for 5 minutes. Garnish with basil and serve immediately. These can also be cooled and stored in an airtight container, in the refrigerator for three days and eaten cold or reheated in a 350°F oven for 12 minutes.