Name: Greek Nachos with Lamb, Feta Tzaziki, and Fresh Toppings Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 pound ground lamb or beef; 2 tablespoons olive oil; 1/2 red onion (2/3 cup), diced; 1/3 cup pitted kalamata olives, minced; 1 clove garlic, minced; ½ teaspoon cumin; Salt and pepper to taste; 1 (5.3 ounce) container fat-free Greek yogurt; 4 ounces crumbled feta cheese; 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, to taste; Fresh mint, for garnish; 8 ounces pita chips, store-bought or homemade; 6 pitas, cut into 6 wedges each; 3 tablespoons olive oil; Salt or garlic salt, to taste

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Introduction

Greek Nachos offer a fresh and flavorful twist on a classic snack, combining savory lamb or beef with creamy feta tzatziki and crisp pita chips. This dish is perfect for sharing at gatherings or enjoying as a satisfying appetizer.

The dish is a layered nacho plate on white parchment paper over a baking tray, placed on a white marbled surface. The base layer consists of crispy, golden-brown pita chips broken into uneven shapes. On top of this, there is a thick layer of reddish-brown spiced ground meat mixed with small bits of chopped onion. Above the meat are small cubes of fresh, light green cucumber, bright red tomato pieces, finely chopped purple onion, and sprigs of green parsley spread evenly. Crumbled white feta cheese is sprinkled throughout all layers. Dollops of creamy, white tzatziki sauce with visible green herb flecks are scattered on the right side. The overall look is colorful with contrasting textures of crunchy, soft, and creamy elements. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground lamb or beef
2 tablespoons olive oil
1/2 red onion (about 2/3 cup), diced
1/3 cup pitted kalamata olives, minced
1 clove garlic, minced
½ teaspoon cumin
1 (5.3 ounce) container fat free Greek yogurt
4 ounces crumbled feta cheese
2 tablespoons red onion, chopped
2 tablespoons olive oil (for sauce)
2 teaspoons fresh lemon juice
1/4 cup chopped fresh 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 (for topping)
Pepper, to taste
Fresh mint, for garnish
8 ounces pita chips (store-bought or homemade)
For homemade pita chips:
- 6 pitas, cut into 6 wedges each
- 3 tablespoons olive oil
- Salt or garlic salt

Instructions

Step 1: Preheat the oven to 425°F. Arrange pita wedges in a single layer on a metal sheet pan (no parchment) and bake for 5 to 10 minutes until crisp. Use tongs to flip any pieces that brown quickly to ensure even cooking.
Step 2: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add diced red onion and cook for 5 minutes until softened and fragrant. Add garlic, ground lamb or beef, and cumin; cook until meat is browned. Stir in minced kalamata olives and season with salt and pepper.
Step 3: In a bowl, mash crumbled feta and Greek yogurt together with a fork. Mix in chopped red onion, olive oil, lemon juice, chopped mint, and dried dill until well combined to make the feta tzatziki sauce.
Step 4: Arrange pita chips on a serving dish. Top evenly with the lamb or beef mixture, then spoon over the feta tzatziki sauce. Sprinkle with diced cucumber, diced tomato, chopped red onion, pepper, and fresh mint.
Step 5: (Optional) To make homemade pita chips, brush pita wedges with olive oil, sprinkle with salt or garlic salt, and bake on a sheet pan for 10 to 13 minutes, turning halfway through baking, until crispy and golden.

Tips & Variations

Use ground beef for a milder flavor or ground lamb for a more traditional Greek taste.
Try swapping kalamata olives with green olives for a different twist.
Add a sprinkle of crushed red pepper flakes for a hint of heat.
If you prefer a vegetarian option, omit the meat and add sautéed mushrooms or lentils instead.
Use fresh dill if available for a brighter herb flavor.

Storage

Store any leftover lamb or beef sauté and feta tzatziki sauce separately in airtight containers in the refrigerator for up to 3 days. Pita chips are best kept in a sealed container at room temperature to maintain crispness. Reheat the meat gently in a skillet or microwave before serving. Avoid storing assembled nachos to keep chips from becoming soggy.

How to Serve

A white bowl lined with white parchment paper holds a layered dish starting with a base of crispy golden pita chips. On top, there are dollops of creamy beige hummus scattered unevenly, mixed with small chunks of bright red cherry tomatoes cut in halves and fresh green cucumber pieces. Crumbled white feta cheese is sprinkled abundantly over the dish, along with sliced black olives and bits of finely chopped red onion. Fresh green herbs are scattered throughout, adding a touch of color and freshness. A woman's hand is seen lifting the bowl slightly from a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought tzatziki instead of making the feta tzatziki sauce?

Yes, store-bought tzatziki can be used, but mixing in crumbled feta adds extra creaminess and flavor that enhances the dish.

How can I make pita chips without an oven?

You can crisp pita wedges in a dry skillet over medium heat, flipping frequently until they are golden and crunchy. This method is quick and works well if you don’t have access to an oven.