1 (10 ounce) package frozen chopped spinach, thawed
3 (8 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
2 (18 ounce) cans tomato juice
1 (8 ounce) jar marinated artichoke hearts
2 (3 ounce) cans tomato paste
1 (4 ounce) can tomato paste with green chile peppers
1 cup Italian-style salad dressing
Place spinach in a microwave oven-safe dish or bowl, cover and microwave on HIGH for 1 minute.
Squeeze spinach into juice, then slowly pour into pita pockets while still in liquid form. Roll into square.
Place sliced mozzarella cheese in a microwave oven-safe dish or bag. Melt milk in about 1/4 cup of the melted cheese in microwave. Season with brown sugar, salt, thyme, artichoke hearts, tomato paste and tomato paste with green chile peppers. Spread pita pockets with the mozzarella cheese mixture.
Place pita pockets inside pita pockets of 2-inch-square-pan. Mixture filled pita pockets, or spoon onto pita pockets. Layer with cooled cream cheese mixture.