Nachos aren’t just for Mexican food, you know. With a little creativity, you can make them with flavors from all over the globe and these Greek Nachos should probably be first up on your list. With chewy-but-crisp DIY pita chips; seasoned ground beef; fresh and crunchy tomatoes, cucumbers, and red onion; and a feta-garlic-mint sauce that just about steals the show, I doubt you’ll be headed back to your local taqueria any time soon. These are great for game day, for a light dinner, or just for some superb spur-of-the-moment snacking.
Could you buy pita chips for this? Yes, yes you could. But store-bought pita chips are all crunch and homemade ones tend to have just a little bit of give and chew that makes them irresistible. They take just a few minutes to bake up, and they’re well worth it, I promise.
You can use ground beef or lamb for this; I usually use beef since it’s what I generally have on hand, but either one works very well. That protein makes these hearty but the other topping gives these life – there’s salty olives, crunchy cucumbers, tomatoes, and red onion. It’s a delicious combination, but I think my very favorite thing about these is the dressing.
It’s a little reminiscent of a tzatziki thanks to the yogurt and the fresh mint and dill, but it’s accented with feta and garlic and lemon, so it’s tangy and creamy and honestly pretty incredible. Regular, traditional nachos are obviously amazing, but that doesn’t mean they should be the only nachos in your life. These Greek Nachos are such a yummy way to switch things up!
Greek Nachos
For the chips:
- 6 pitas, cut into 6 wedges each
- Olive oil, as needed
For the sauce:
- 1 cup greek yogurt
- 4 oz crumbled feta cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh dill, chopped
For the meat:
- 1 lb ground lamb or beef
- 1/2 teaspoon cumin
- 2 cloves garlic, minced
For topping:
- 3/4 cup English cucumber, diced
- 3/4 cup fresh tomato, diced
- 1/2 cup red onion, diced
- 1/2 cup kalamata olives, sliced
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 400°F.
- Brush wedges of pita with oil on both sides and season with salt. Place on baking sheet and bake until crisp and golden, about 10 minutes. Remove and set aside.
- To make the feta sauce, mash feta into the yogurt. Add 2 cloves garlic, lemon juice, olive oil, mint, and dill and stir to combine. Season to taste with salt and pepper and chill until ready to use.
- In a skillet over medium-high heat, brown the ground beef or lamb with the cumin and garlic until no longer pink. Season with salt, and pepper. Set aside.
- Assemble by arranging pita chips on a sheet pan or serving dish. Top with meat, cucumber, tomato, red onion, olives, and feta sauce. Garnish with additional fresh mint, if desired. Enjoy!
Recipe adapted from Damn Delicious.