Greek Nachos Recipes

GREEK "NACHOS"

Steps:

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

GREEK-STYLE NACHOS

Steps:

• To make the salsa: Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Refrigerate for 30 minutes to meld the flavors.
• To make the nachos: Preheat the oven to 350 degrees F.
• Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake just until the cheese is melted, about 7 to 10 minutes. Remove from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and dab on small dollops of Greek yogurt. Place the remaining salsa in a serving bowl. Serve the nachos right away with the remaining salsa on the side for dipping.

GREEK NACHOS

Steps:

• Preheat the oven to 375 degrees F.
• Lay out the pita chips in an even layer on a baking sheet and top with the chicken. Bake until the chips are golden brown, about 10 minutes. Top with the tomatoes, red onion, green peppers, olives and feta. Serve warm.

GREEK PITA NACHOS

Steps:

• Preheat the oven to 400 degrees F.
• Brush the pitas with the olive oil and cut each into 6 triangles. Spread the triangles in a single layer on a baking sheet, sprinkle with salt and cook until they are crunchy, 10 to 13 minutes (turn the sheet halfway through cooking if necessary).
• In a bowl, combine the Greek yogurt, dill and lemon juice. Add the black olives, cucumbers, tomatoes and red onions and mix to combine.
• Spoon the yogurt sauce over the pita chips and sprinkle with feta.

GREEK NACHOS

Steps:

• 1. Place the pita chips on a serving platter.
• 2. Top with the red bell pepper, tomatoes, olives, and cheese.
• 3. In a small bowl, stir together the yogurt, cucumbers, lemon juice, and salt. Drizzle all over the nachos.

SHEET PAN GREEK SALAD NACHOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
• Bake in the preheated oven for 15 minutes.
• While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
• Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
• Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
• Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
• Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.