Appetizers

Loaded Greek Pita Nachos

Print recipe

Difficulty:

Easy

Prep Time:

15 minutes

Cook Time:

15 minutes

Total Time:

30 minutes

These Greek Pita Nachos put a Mediterranean twist on a game-day favorite, layering crispy pita chips with juicy tomatoes, briny olives, tangy feta, and a drizzle of Greek yogurt. It's a fresh, flavorful take on nachos that’s perfect for sharing.

Ingredients

Makes 6-8 servings 1x 2x 4x

4 Pita bread rounds cut into triangles
2 tablespoons
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
Chopped fresh parsley to garnish
1 cup cherry tomatoes quartered
1/2 cup diced cucumber
1/4 cup Pickled Red Onions
1/2 cup Sliced Greek Kalamata Olives
1/2 cup Sliced Golden Greek Peperoncini
1/2 cup crumbled feta cheese
1/2 cup Marinated Artichoke Hearts roughly chopped
1/2 cup Fresno Chili Peppers
Mediterranean Peperoncini Hot Sauce for serving

Instructions

Preheat the oven to 375°F.
Toss the pita triangles with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper. Spread the pita pieces in a single layer on a baking sheet and bake for 10-12 minutes, flipping halfway, until golden and crispy. Set aside to cool slightly.
In a small bowl, mix the Greek yogurt, lemon juice, and fresh dill. Stir well and refrigerate until ready to serve.
Arrange the pita chips on a large serving platter. Evenly distribute the tomatoes, cucumber, pickled red onion, Kalamata olives, peperoncini, artichoke hearts and fresno chili peppers over the chips.
Drizzle the yogurt sauce and Mezzetta Peperoncini Hot Sauce generously over the nachos. Sprinkle with crumbled feta cheese and fresh parsley before serving.
Enjoy!