Summer Entertaining :: Greek "Nach-oikos"

I've seen this all over the internet and I love the idea of Greek Nachos. Instead of looking for and following a recipe, I decided to create my own version using the ingredients we favor most. We used ground beef (in lieu of ground lamb) but this would be a great, and I think I would personally prefer it more, without the meat. This dish served chilled or at room temperature which makes it a perfect choice for summer entertaining, both indoors and out. It's also incredibly easy to put together which makes it another party plus!


Greek "Nachos"

Suggested Ingredients:
Tzatziki Sauce (recipe below)
1/2 Cup Grape tomatoes cut in thirds
1/4 Cup Kalamata olives, finely chopped
1/4 Cup Onions or green scallions, finely chopped
1/4 mild pepper rings (jarred), finely chopped
1/2 cup (or more to taste) crumbled Feta cheese
1/4 cup cucumber, small cubes
1/4 cup red, orange or yellow peppers, finely chopped
1 lb ground lean beef or lamb
1 tbs dried Oregano (2 if using fresh), plus more for pita toasts
2 tsp garlic powder, plus more for puta toasts
Sea salt and pepper to taste
8 large Regular or Whole Wheat Pita Pockets 

Tzatziki Sauce

3 cups Greek yogurt
3 tablespoons lemon juice (or juice of one lemon)
1-2 garlic cloves, minced
1 large English cucumber, skin on, diced
1 tablespoon fresh dill
Sea salt and pepper to taste

Directions - Tzatziki Sauce

I'm a huge, huge, HUGE fan of the Nutribullet, especially when it comes to processing smaller batch items. I highly recommend it for this, but any food processor or blender will do. Simply add yogurt, cucumbers, garlic, lemon juice, dill and pulse until everything is well blended, like a thick soup or dip. Add salt and pepper to taste and refrigerate for at least an hour, preferably a few, to allow the flavors to fully form. 

This will keep for a few days in the refrigerator. You may want to drain off or stir in any excess water that rises to the surface.

Directions - Nachos

You'll need an oversized plate, platter or tray to arrange the food on.

  • Toast or grill the pita bread - I recommend using a grill pan or panini press/griddler. Leave the pita breads whole and spray or drizzle with olive oil, (Or Olive oil non-stick spray) sea salt, a pinch of garlic powder and a pinch of oregano and toast on both sides until lightly brown. Cut into tortilla sized wedged and repeat until all the bread is toasted.
  • Simultaneously, if you can, cook the ground beef or lamb in a pan until well done. Drain excess fat, if any. Season with salt, pepper, oregano and garlic powder to taste. When the meat is thoroughly cooked, let cool to room temperature.
  • Arrange the pita triangles on your plate or platter.
  • When the meat has cooled add it to the middle of the platter, on top of the pita chips.
  • Drizzle desired amount of tzatziki sauce over the meat, set remaining sauce aside.
  • Drizzle on olives, onions, peppers, tomatoes, cucumbers, and other desired veggies.
  • Spread crumbled feta over evenly.
  • Drizzle slightly more tzatziki sauce.
  • If desired pour extra sauce into a small bowl or pitcher for people to add to their plates.

Admire your handy-work and carry platter to the table!