Greek Nachos Recipe

Introduction

Greek Nachos are a delicious twist on classic nachos, layering crispy pita chips with fresh Mediterranean flavors. This vibrant dish combines creamy hummus, tangy tzatziki, feta cheese, and a variety of colorful toppings for a crowd-pleasing appetizer or snack.

Ingredients

• 3 pieces pita bread (cut into 8 wedges or use store-bought pita chips)
• 1 teaspoon cumin
• Salt and pepper (to taste)
• Olive oil (for drizzling)
• ¾ cup hummus
• 1 cup feta cheese (cut into small cubes)
• ½ cup Kalamata olives (chopped)
• ½ cup cherry tomatoes (halved)
• ½ cup pepperoncinis (sliced)
• ¼ red onion (chopped)
• ¼ cup flat leaf parsley (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon lemon juice
• 2 teaspoons white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 ¼ cups plain Greek yogurt
• 1 medium cucumber
• Salt and pepper (to taste)

Instructions

1. Step 1: Cut the cucumber in half lengthwise and scoop out the seeds. Coarsely grate the cucumber using a box grater or food processor. Wrap it in paper towels or a tea towel and squeeze to remove excess liquid.
2. Step 2: Place the grated cucumber in a bowl. Add the garlic, lemon juice, white wine vinegar, extra virgin olive oil, Greek yogurt, salt, and pepper. Mix well to combine, then set aside for at least 20 minutes to allow the flavors to meld.
3. Step 3: Preheat the oven to 350°F (175°C).
4. Step 4: Arrange the pita wedges on a baking sheet. Season with cumin, salt, and pepper, then drizzle with olive oil. Bake for 10-12 minutes until crisp. Remove and transfer to a plate or large platter.
5. Step 5: To assemble your Greek nachos, start by spreading hummus over the pita chips. Spoon the prepared tzatziki sauce over the top, then add feta cubes, chopped Kalamata olives, halved cherry tomatoes, sliced pepperoncinis, chopped red onion, and finish with a sprinkle of chopped parsley.

Tips & Variations

• For extra crunch, toast the pita chips a little longer but watch carefully to avoid burning.
• Swap the pepperoncinis for sliced banana peppers for a milder heat.
• Add grilled chicken or lamb for a more substantial meal.
• Use store-bought tzatziki if you’re short on time—it works beautifully here.

Storage

Store any leftover pita chips and toppings separately in airtight containers. The pita chips will keep for up to 3 days and can be reheated briefly in the oven to regain crispness. Tzatziki and other toppings will keep in the refrigerator for 2-3 days. Assemble just before serving to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tzatziki sauce ahead of time?

Yes, tzatziki can be made up to two days in advance. Keeping it chilled allows the flavors to deepen, but be sure to strain the cucumber well to prevent it from becoming watery.

What if I don’t have pita bread?

You can substitute with tortilla chips for a different but tasty base, though the authentic Greek flavor comes from pita. Alternatively, naan bread cut into wedges can also work well when toasted.

Greek Nachos Recipe

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★★★★★

4.5 from 133 reviews

These Greek Nachos are a delicious Mediterranean twist on traditional nachos, featuring crispy pita chips topped with creamy hummus, tangy feta, olives, fresh veggies, and homemade tzatziki sauce. Perfect for a flavorful appetizer or snack, this recipe combines vibrant Greek flavors and textures for a crowd-pleasing dish.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

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Pita Chips

• 3 pieces pita bread, cut into 8 wedges each (or use store-bought pita chips)
• 1 teaspoon cumin
• Salt and pepper, to taste
• Olive oil, for drizzling

Toppings

• ¾ cup hummus
• 1 cup feta cheese, cut into small cubes
• ½ cup Kalamata olives, chopped
• ½ cup cherry tomatoes, halved
• ½ cup pepperoncinis, sliced
• ¼ red onion, chopped
• ¼ cup flat leaf parsley, chopped

Tzatziki Sauce

• 1 medium cucumber
• 1 ¼ cups plain Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 teaspoons white wine vinegar
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the cucumber: Cut the cucumber in half lengthwise and scoop out the seeds. Coarsely grate the cucumber using a box grater or food processor. Wrap the grated cucumber in paper towels or a tea towel and squeeze to remove excess liquid to prevent watery tzatziki.
2. Make the tzatziki sauce: Place the squeezed cucumber in a bowl and add the Greek yogurt, minced garlic, lemon juice, white wine vinegar, extra virgin olive oil, salt, and pepper. Mix thoroughly until well combined. Set aside for at least 20 minutes to allow the flavors to meld.
3. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pita chips.
4. Bake the pita chips: Arrange the pita wedges on a baking sheet. Season them with cumin, salt, and pepper, then drizzle with olive oil. Bake for 10-12 minutes or until the chips are crisp and lightly golden. Remove and place on a serving plate or large platter.
5. Assemble the nachos: Start with a layer of baked pita chips on the platter. Spread the hummus evenly over the chips. Spoon the prepared tzatziki sauce on top. Scatter the cubed feta cheese, chopped Kalamata olives, halved cherry tomatoes, sliced pepperoncinis, chopped red onion, and parsley evenly over the nachos. Serve immediately and enjoy!

Notes

• Removing excess moisture from the cucumber is key to achieving thick, creamy tzatziki.
• You can substitute store-bought pita chips if short on time.
• Adjust the amount of pepperoncinis for desired heat level.
• Serve immediately after assembling to keep pita chips crisp.

Keywords: Greek nachos, pita chips, Mediterranean appetizer, tzatziki, hummus, feta cheese, healthy snacks