Greek–Style Nachos

Prep Time

15 Minutes

Cook Time

20-25 Minutes


Serves 4

Greek flavors are taking over your nachos! Pita chips covered with lamb, olives, and creamy Greek nonfat yogurt.



  • 4 pita pockets, white or whole wheat, cut into wedges and split
  • 1 Tbsp. olive oil
  • Salt and pepper
  • 1/2 lb ground lamb
  • 1 cup Oikos® Greek 0% Plain
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped parsley
  • 1 small onion, chopped (about 1/2 cup)
  • 1 Tbsp. ground cumin
  • 2 tsp dried oregano
  • 2 plum tomatoes, chopped
  • 1/2 cup thinly sliced scallions
  • 1/2 cup kalamata olives, pitted and coarsely chopped


Heat oven to 350 degrees F.

  1. Arrange pita wedges in one layer on baking sheets and brush with olive oil. Sprinkle with salt and pepper; Bake just until they start to brown lightly, about 10 minutes. Turn off oven and put chips back in to keep warm.
  2. Combine yogurt, feta, and parsley and set aside.
  3. Place lamb and onion in a skillet and cook until lamb is cooked through and onions are tender. Drain off fat. Sprinkle with cumin, oregano, salt and pepper, and cook for an additional 5 minutes. Put chips on a serving plate and top with lamb, sauce, tomatoes, scallions and olives. Serve immediately.