Greek Pita Nachos Recipes
GREEK-STYLE NACHOS
Nachos can be fun as a bar food, but they're usually not much more than that. Here, I'm substituting like mad to create what you might call Greek-style nachos. Mine go like this: pita triangles toasted with olive oil; a sauce of feta and yogurt, spiked with mint and lemon; a topping of ground lamb with onion and cumin; and a garnish of tomatoes, cucumbers and olives. The whole thing takes maybe a half-hour, and it's all familiar except for the arrangement.
Provided by Mark Bittman
Categories dinner, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.
- In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)
- Put two tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you're using them.
Nutrition Facts : @context http, Calories 714, UnsaturatedFat 32 grams, Carbohydrate 49 grams, Fat 50 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 929 milligrams, Sugar 8 grams
LOADED VEGETARIAN GREEK PITA NACHOS
Warm pita slices topped with homemade tzatziki, spicy roasted chickpeas, juicy tomatoes, salty feta, cool cucumbers, red onion, and a perfect amount of fresh dill.
Provided by Haley
Categories Appetizers
Time 50m
Number Of Ingredients 19
Steps:
- Preheat your oven to 400℉ to prep for the roasted chickpeas.
Nutrition Facts : Calories 378 kcal, Sugar 12 g, Sodium 1062 mg, Fat 10 g, SaturatedFat 2 g, Carbohydrate 55 g, Fiber 11 g, Protein 19 g, Cholesterol 4 mg, UnsaturatedFat 6 g, ServingSize 1 serving
GREEK NACHOS
Provided by Food Network
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dressing: Whisk together the yogurt, lemon juice, honey, garlic powder and cayenne until smooth.
- For the nachos: Preheat the oven to 400 degrees F.
- Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on an aluminum foil-lined rimmed baking sheet. Brush the pita wedges with the oil and sprinkle with the paprika and salt. Bake until crisp, 10 to 12 minutes.
- Remove the pita wedges from the oven. Increase the heat to a high broil. Sprinkle the wedges with the feta, bell pepper and red onion. Broil until the cheese starts to melt, about 3 minutes.
- Sprinkle the wedges with the tomato, olives and chives. Transfer the dressing to a squeeze bottle or spoon into a plastic ziptop bag and snip 1 corner to make a small hole. Drizzle the nachos with your desired amount of dressing. Reserve any remaining dressing for another use.
GREEK PITA NACHOS
Provided by Kelsey Nixon
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
More about "greek pita nachos recipes"
GREEK NACHOS RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
Estimated Reading Time 5 mins
- In a large skillet, add ground lamb or beef, onion, garlic, marjoram, rosemary, salt, and pepper. Cook over medium-high heat until browned. Drain.
- While the chips and ground meat are in the oven, prepare your whipped feta sauce. Place all ingredients, yogurt, feta, olive oil, lemon juice, and garlic powder, in a medium mixing bowl, and mix until smooth and creamy, breaking down the feta to fully combine.
GREEK SALAD NACHOS RECIPE | EATINGWELL
From eatingwell.com
- Spread pita chips in one layer on a platter. Drizzle 3/4 of the hummus mixture over the chips. Top with lettuce, tomatoes, feta, olives and red onion. Dollop with the remaining hummus mixture and sprinkle with oregano.
SHEET PAN GREEK NACHOS - DAMN DELICIOUS
From damndelicious.net
Estimated Reading Time 2 mins
GREEK-INSPIRED NACHOS | TOUFAYAN BAKERIES | PITA BREAD BAKERY
From toufayan.com
Estimated Reading Time 2 mins
GREEK CHICKEN PITA NACHOS | COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
Estimated Reading Time 3 mins
- Brush both the front and back of the pita wedges with the olive oil and sprinkle both sides with the seasoning mixture
GREEK NACHOS ~ LAYERS OF PITA, HUMMUS, TZATZIKI + MORE ...
From agoudalife.com
Estimated Reading Time 5 mins
- If you’re adding chicken to this nacho start with about 1/2 pound of boneless skinless chicken breasts cut in bite size pieces. Add the chicken to a bowl then drizzle a tablespoon of olive over them along with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss to coat.
- Cook and reserve the chicken or lamb then slice, cut and chop all the toppings you’re going to use. Have the hummus and tzatziki ready in the refrigerator.
GYRO NACHOS WITH PITA CHIPS FOR GAME DAY SNACKING!
From taketwotapas.com
Estimated Reading Time 6 mins
VEGAN GREEK-STYLE PITA NACHOS - BROOKLYN SUPPER
From brooklynsupper.com
Estimated Reading Time 4 mins
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper for easy cleanup. Brush both sides of the pitas with olive oil and lightly sprinkle with sea salt. Stack one pita on top of another and use a sharp chef's knife to slice them into 8 small wedges, like you would a pizza. Repeat with remaining 2 pitas. Arrange wedges enenly across baking sheet and bake until lightly crisp and golden, about 10 minutes, flipping halfway through.
- In a medium bowl, combine the chickpeas, tomato, cucumber, green onions, parsley, olives, lemon juice, garlic, olive oil, and sea salt. Toss, then taste and add more salt if necessary. Set aside to marinate.
- In a small food processor, combine tahini, lemon juice, herbs, water, and salt and blend until smooth, pausing to scrape down sides as necessary. (Alternatively, you can finely chop the herbs and whisk together the sauce in a measuring cup.) The sauce should be nice and creamy, but drizzle easily off the back of a spoon – if not, blend in a bit more water. Taste and add more salt, if necessary.
GREEK PITA NACHOS - RECIPE & VIDEO - HOMEMADE ON A WEEKNIGHT
From homemadeonaweeknight.com
Cuisine American, GreekCategory Main CourseServings 6Estimated Reading Time 5 mins
- Place the shredded cucumbers for the tzatziki sauce onto a paper towel, wrap it up and squeeze out as much liquid as you can. Place in a bowl and add remaining ingredients for the sauce. Mix until well combined and place in refrigerator until ready to serve.
- In a large saute pan over medium high heat add oil. Sprinkle chicken with seasonings and then add to pan. Cook, stirring regularly for 8-10 minutes (until chicken is cooked through).
- In a small bowl, combine the roasted red peppers, cucumbers, tomatoes, red onions, red wine vinegar and fresh dill.
GREEK PITA NACHOS - MORE MOMMA!
From moremomma.com
Estimated Reading Time 3 mins
- Place all the marinade ingredients in a large Ziploc bag. Add the chicken and remove the air in the bag and seal. Marinate for at least 10 minutes (the longer the better).
- Preheat a large grill pan or grill to medium-high heat. Remove the chicken from the bag and grill for 5 minutes per side or until chicken is cooked through. Cut into strips.
- Evenly spread the pita dippers on a parchment-lined baking sheet. Top with chicken and place in the oven for 5-7 minutes, or until the chicken is warmed through.
LOADED GREEK GODDESS CHICKPEA AND QUINOA PITA CHIP NACHOS ...
From halfbakedharvest.com
Estimated Reading Time 4 mins
- Cut pitas into 8 wedges (or more if your pitas are big). Pour olive oil into a bowl along with the garlic, oregano and paprika. Brush the pita chips with the olive oil and garlic mixture and then sprinkle with fresh sea salt and pepper. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.
- In a medium size skillet add 1 tablespoon olive oil and garlic and cook about 1 minute. Add the zucchini and cook about five minutes or until the zucchini is caramelized. Add the tomatoes, artichokes, chickpeas, dill, basil, oregono and pepper. Cook another five minutes, remove from heat and stir in the quinoa, remaining olive oil and red wine vinegar.
- Heat the broiler of your oven. Spread the pita chips in a single layer on a large baking sheet lined with parchment paper. Sprinkle on the quinoa mixture so it is evenly distributed among the chips. Top with mozzarella cheese and a hand full of feta. Place under the broiler for 1-2 minutes, just until cheese is melty and gooey and the chips are warm. Remove from the oven and immediately cover with the remaining feta, fresh basil and fresh tomatoes. SERVE!
GREEK NACHOS WITH GROUND LAMB RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
Estimated Reading Time 6 mins
- Brush both sides of pita bread triangles with olive oil and place on a baking sheet. Sprinkle with salt and pepper. Bake pita chips for 8-10 minutes, until lightly golden.
- In a large pan over medium heat, add olive oil and cook onion and garlic until softened and fragrant, about 5 minutes.
- Add lamb to pan and sprinkle on coriander, cumin, oregano, salt, and pepper. Cook, breaking up with spatula, until no longer pink.
GREEK CHICKEN NACHOS - KEVIN IS COOKING
From keviniscooking.com
Estimated Reading Time 4 mins
- Preheat oven to 400°F. If poaching your own chicken instead of using rotisserie chicken do that step first as mentioned in Note 3 below.
- Cut each pita round in half, then cut each pita half into 4 wedges. Divide the 32 pita chips on 2 large baking sheets and spray with cooking spray. Sprinkle kosher salt, black pepper and ground oregano (See Note 1) on top of all. Bake for 5-6 minutes or until browned. Cool 10 minutes.
- While pita is toasting in oven whisk together olive oil, vinegar, kosher salt, pepper and ground oregano (See Note 2) in a medium bowl. Add the tomatoes, cucumber, and olives, tossing to coat all. Set aside.
- Arrange pita chips all on one baking sheet so they overlap. Top with shredded chicken, mozzarella, and feta cheese. Bake another 3 minutes or until cheese melts. Top with salad mixture and fresh oregano. Serve immediately.
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