Greek Nachos


  • 2 tablespoons *olive oil
  • 1/2 red onion (2/3 cup), diced
  • 1 clove garlic, minced
  • 1 pound *ground lamb or beef
  • 1/2 tsp cumin
  • 1/3 cup pitted kalamata olives, minced
  • 4 ounces crumbled feta cheese
  • 1 (5.3 ounce) container fat free greek yogurt
  • 2 tablespoons red onion, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 cup chopped mint
  • 1 teaspoon dried dill
  • 3/4 cup Persian cucumber, seeded and diced
  • 3/4 cup fresh tomato, seeded and diced
  • a few tablespoons red onion, chopped
  • pepper
  • fresh mint
  • 6 pitas, cut into 6 wedges each
  • 3 tablespoons olive oil
  • salt or garlic salt


  1. Heat the oil over medium high heat. Add the onions and cook for 5 minutes until onions are softened & fragrant.
  2. Add the garlic, lamb or beef, and cumin. Combine well.
  3. Cook until meat is browned and stir in the olives.
  1. Mash the feta and yogurt together with a fork.
  2. Mix in the onion, olive oil, lemon juice, mint and dill.
  3. Refrigerate until ready to serve.
  1. Prepare toppings cucumber through fresh mint.
  2. When ready to serve, prepare pita chips. Set oven to 325 degrees F.
  3. Brush the pitas with olive oil and cut each into 6 triangles using a pizza cutter.
  4. Place the triangles in a single layer on a baking sheet. Sprinkle with salt or garlic salt and bake for about 5-10 minutes or until crispy.


*I use regular store brand olive oil for a lot of meals but when it comes to Greek dishes, I always use this brand.

*I prefer this recipe with ground lamb. Lamb, feta, and greek yogurt marry perfectly in this recipe.

Thanks to the original recipe found here.

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