Greek Nachos
Recipe Type: Appetizer
Cuisine: Greek Inspired
Switch up your nacho game by adding Greek flavors, like olives, tzatziki sauce, cucumbers and more to the mix.
For the Tzatziki Sauce
  • ½ cucumber, peeled and seeds removed, diced
  • ½ cup plain Greek yogurt
  • 2 garlic cloves
  • 2 tablespoons lemon juice
  • ½ teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
For the Nachos
  • 6 pita bread rounds, split in half and cut into triangles
  • 12-15 cherry tomatoes
  • 1 cucumber, peeled, sliced into ½-inch rounds, then quartered
  • ⅓ cup black Greek olives, halved
  • ⅓ cup sliced Greek pepperoncini
  • ¼ cup red onion, diced small
  • ½ cup Feta cheese, crumbled
  • 2-3 tablespoons fresh parsley, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Nonstick cooking spray
For the Tzatziki Sauce
  1. Add all the ingredients to a food processor and blend until smooth. Taste, and adjust the seasoning as needed.
  2. Refrigerate until ready to use. Stir before serving.
For the Nachos
  1. Preheat the oven to 350 degrees F. Place the cut pita bread triangles on two baking sheets in a single layer.
  2. Lightly spray the triangles with nonstick cooking spray. Season with the salt and ground black pepper.
  3. Bake the chips for 3-4 minutes or until they crisp up and turn lightly golden, and remove from the oven.
  4. Arrange the chips on a platter and begin to pile with the tomatoes, cucumber, olives, pepperoncini, red onion, and Feta.
  5. Drizzle the top with some of the tzatziki (keep some on the side as extra), sprinkle with more Feta, and garnish with parsley.
Recipe by Honest Cooking at