Greek "Nachos" Recipe

Name: Greek "Nachos"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pita pockets, cut into wedges; 1/2 cup olive oil; salt & freshly ground black pepper; 4 ounces feta cheese; 1/2 cup yogurt; 1/2 cup of fresh mint, chopped; 1 lemon; 1 medium onion, chopped; 1/2 lb ground lamb; 1 tablespoon ground cumin; 3 medium tomatoes, chopped; 1 medium cucumber, peeled and seeded if necessary, and chopped; 20 kalamata olives, pitted and halved (optional)

Servings: persons

4 pita pockets, cut into wedges
1/2 cup olive oil
salt & freshly ground black pepper
4 ounces feta cheese
1/2 cup yogurt
1/2 cup of fresh mint, chopped
1 lemon
1 medium onion, chopped
1/2 lb ground lamb
1 tablespoon ground cumin
3 medium tomatoes, chopped
1 medium cucumber, peeled and seeded if necessary, and chopped
20 kalamata olives, pitted and halved (optional)

1
Preheat oven to 350 degrees F.
2
Arrange pita wedges in a single layer on a cookie sheet and brush or drizzle with 1 tablespoon olive oil.
3
Bake until slightly brown, turning once or twice, about 10 minutes; season with salt and keep warm in oven that has been turned off.
4
Using a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint, zest and juice of one lemon; season with salt and pepper.
5
Blend or process until smooth (alternatively, you can mash mixture, by hand, with a fork).
6
Heat 2 tablespoons olive oil in a skillet, over medium hight heat and cook onions until softenend, about 5 minutes.
7
Add lamb and season with cumin, salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes.
8
To serve: Place chips on serving plate, top with lamb, sauce, tomatoes, cucumbers, and olives.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pita pockets, cut into wedges, 1/2 cup olive oil, salt & freshly ground black pepper, 4 ounces feta cheese, and more.

Yes, Greek "Nachos" falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek "Nachos"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions