Greek Nachos

Serves 4
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Greek Nachos
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Microplane zester Blender

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Homemade pita chips with ground lamb, feta cheese sauce, and topping galore make these nachos different and excellent.

Adapted from a Bittman Video.


12-16 pitas, cut into eights. I like making extra chips for snacking later
1 1/2 pounds ground lamb
1 Teaspoon cumin
Olive oil, for drizzling on chips
Salt for chips

Feta Sauce:

1 Container (17.6 ounces) Greek yogurt
1 to 1 1/2 Cups Feta Cheese
1 Lemon, juice and zest
3 Tablespoons fresh mint
2 Tablespoons olive oil

Toppings: (These are what I used, but go crazy)

1 red pepper, diced
1/4 Cup sun-dried tomatoes, diced
1/2 Cup feta, crumbled
1/4 Cup kalamata olives, diced
1/2 red onion, sliced
1 cucumber, peeled, seeded, and diced
2 jalapenos, de-seeded and diced


1) Place ingredients for feta sauce in a blender and blend. Zest off the lemon before juicing it.

2) Drizzle a bit of olive oil over the sauce (or mix it with the other ingredients).

3) Cut pita into eights without peeling them apart. Place pitas on a baking sheet and drizzle with olive oil and a pinch of salt.

4) Bake at 400 degrees for about 15 minutes (stirring once or twice while cooking).

5) Chop toppings.

6) Place lamb in a skillet with a pinch of salt and cumin. Let it cook for 15 minutes, stirring a few times until it browns.

7) Place pitas on a platter, add lamb, and a few spoonfuls of sauce.

8) Serve with toppings!