Description
A fun twist on nachos! Crispy pita triangles topped with feta, olives, and cool tzatziki.
Ingredients
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- 1/2 cup (118 ml) plain Greek yogurt
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1/2 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup (118 ml) peeled, seeded, and diced cucumber
- 6 pieces pita bread, split and cut into triangles
- 12-15 pieces cherry tomatoes, halved
- 1 cup (237 ml) peeled cucumber, cut into 1/2-inch pieces
- 1/3 cup (79 ml) black Greek olives, halved
- 1/3 cup (79 ml) sliced Greek pepperoncini
- 1/4 cup (60 ml) diced red onion
- 1/2 cup (118 ml) crumbled Feta cheese
- 2-3 tbsp fresh parsley, chopped
- 1/4 tsp salt
- Nonstick cooking spray
Instructions
Prepare Tzatziki Sauce
- Combine all tzatziki ingredients in a food processor and blend until smooth. Taste and adjust seasoning if necessary. Refrigerate until ready to use, stirring before serving.
Bake Pita Chips
- Preheat oven to 350°F (175°C). Arrange pita triangles on baking sheets in a single layer. Spray lightly with nonstick cooking spray; season with salt and pepper. Bake for 3-4 minutes, or until crisp and golden. Remove from oven.
Assemble the Nachos
- On a large platter, distribute baked pita chips. Top chips with cherry tomatoes, cucumber, olives, pepperoncini, red onion, and crumbled Feta. Drizzle with prepared tzatziki sauce, reserve some for dipping. Garnish with additional Feta and chopped parsley.
Notes
- For extra crispy pita chips, bake them for an additional minute or two.
- Substitute hummus for tzatziki for a variation on the Mediterranean theme.
- Store leftover pita chips and toppings separately in airtight containers for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 20