Greek Nachos with Feta and Tzatziki

Patricia Conte | Grab a Plate


For the Tzatziki Sauce
1/2 cucumber, peeled and seeds removed, diced
1/2cup plain Greek yogurt
2 garlic cloves
2tablespoons lemon juice
1/2teaspoon dried dill
1/2teaspoon salt
1/4teaspoon ground black pepper
For the Nachos
6 pita bread rounds, split in half and cut into triangles
12-15 cherry tomatoes
1 cucumber, peeled, sliced into ½-inch rounds, then quartered
1/3cup black Greek olives, halved
1/3cup sliced Greek pepperoncini
1/4cup red onion, diced small
1/2cup Feta cheese, crumbled
2 to 3tablespoons fresh parsley, chopped
1/4teaspoon salt
1/4teaspoon ground black pepper
Nonstick cooking spray


  1. For the Tzatziki Sauce: Add all the ingredients to a food processor and blend until smooth. Taste, and adjust the seasoning as needed.
  2. Refrigerate until ready to use. Stir before serving.
  3. For the Nachos: Preheat the oven to 350 degrees F. Place the cut pita bread triangles on two baking sheets in a single layer.
  4. Lightly spray the triangles with nonstick cooking spray. Season with the salt and ground black pepper.
  5. Bake the chips for 3-4 minutes or until they crisp up and turn lightly golden, and remove from the oven.
  6. Arrange the chips on a platter and begin to pile with the tomatoes, cucumber, olives, pepperoncini, red onion, and Feta.
  7. Drizzle the top with some of the tzatziki (keep some on the side as extra), sprinkle with more Feta, and garnish with parsley.

This recipe from Honest Cooking was republished with permission. It originally appeared on Grab a Plate as Greek Nachos.

Greek Nachos

Patricia Conte | Grab a Plate