Greek Nachos

Yield: 4 servings.


  • 4 pita pockets, white or whole wheat, cut into wedges
  • Olive oil
  • Salt & pepper
  • 4 ounces feta cheese
  • Tzatziki sauce*
  • 1 medium onion, chopped
  • 1/2 pound ground lamb
  • 1 tablespoon Cavender’s Greek Seasoning
  • 2 or 3 medium ripe tomatoes, chopped
  • 1 medium cucumber, peeled & seeded, & chopped
  • 1/2 cup calamata olives, pitted and halved
  • Mint garnish (optional)


1. Heat oven to 350 degrees. Arrange pita wedges in one layer on baking sheets & brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven & put chips back in to keep warm.

2. Put two tablespoons of oil in a skillet over medium-high heat & cook onions until soft, about 5 minutes. Add lamb & Greek seasoning & sprinkle with salt & pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more.

3. Put chips on a serving plate & top with lamb, tzatziki sauce, crumbled feta, tomatoes, cucumbers & olives. You can garnish with mint if you’re feelin’ fancy.

* You can use store bought tzatziki sauce (we love the Wegman’s brand) or you can make it at home.

Home Made Tzatziki Sauce


  • 4 ounces feta cheese
  • 1/2 cup Greek yogurt
  • 1/4 cup olive oil
  • 1/2 cup chopped fresh mint
  • 1 lemon
  • Salt & pepper


In a blender or food processor, combine feta, yogurt, olive oil, mint & zest & juice of lemon; sprinkle with salt & pepper. Blend or process until smooth.

Picture From: Not Without Salt

Recipe Based On: Greek-Style Nachos, The New York Times, June 19, 2009


5 thoughts on “Greek Nachos

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