Greek–Style Nachos

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

  • PREPARATION TIME: 15 Minutes
  • COOKING TIME: 20-25 Minutes
  • YIELDS Serves 4


  • 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
Greek–Style Nachos


Heat oven to 350 degrees F.

  • 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.
  • Combine yogurt, feta, and parsley and set aside.
  • 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.