Greek Pita Nachos – Recipe & Video

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Sometimes you just need a big plate of nachos at the end of a long day to ease you into the relaxation zone. But it doesn’t have to be the same old standard – why not get a little crazy with it and take a Mexican food concept and mash it together with the delicious flavors of a Greek Gyro? Well that’s just what I did with these Greek Pita Nachos!

Greek Pita Nachos
Greek Pita Nachos

There are a few different components to making these nachos – the Greek “Salsa”, the Tzatzki Sauce and the Chicken. The Tzatzki Sauce is actually a recipe straight from my cookbook – Homemade on a Weeknight. You can use it for lots of other dishes like Greek Burgers, Pita or Gyros. It also makes a great dip for a Crudite plate. The Greek Salsa is a yummy combination of roasted red pepper, red onion, tomatoes and cucumbers – with plenty of fresh dill of course. Both are fairly easy to make. For both you do need to prepare the cucumbers in a fairly specific way. For the sauce, you have to end up shredding them, while for the salsa you want to dice them but the process is the same leading up to that. Here is a photo showing what “peeled, seeded, diced” means.

Cucumber Preparation

I made this video to show you how to put this dish together. I made individual plates of nachos, but you could totally go family style and make it all on a large platter. You can also change up the toppings by adding in some marinated artichoke hearts and/or some Kalamata Olives.

If you are looking for other creative nacho recipes – try my recipe for these Keto-Friendly Sweet Pepper Nachos – all the flavors without the carb overload!

Now let’s get cookin’


Greek Pita Nachos

A mountain of nachos with fun Greek Flavors
Course Main Course
Cuisine American, Greek
Keyword Chicken, Chicken Dishes, Chicken Recipes, cucumber, feta, nachos, pita, tzatziki sauce
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6


  • 3 cups Pita Chips
  • 1 cup Feta Cheese crumbled
  • ¼ Fresh Dill chopped (for garnish)

For Chicken

  • lbs Chicken Thigh, boneless, skinless cut in 1-in cubes
  • 2 tbsp Avocado Oil
  • 1 tsp Sea Salt
  • 1 tsp Fresh Dill chopped
  • 1 tsp Coarse Black Pepper
  • 1 tsp Garlic Powder

For Tzatziki Sauce

  • 8 oz Greek Yogurt plain
  • ½ cup Fresh Dill chopped
  • 1 English Cucumber peeled, seeded and shredded
  • 1 tbsp Lemon Juice
  • 2 Garlic Cloves minced
  • 1 tsp Sea Salt
  • 1 tsp Coarse Black Pepper

For Greek "Salsa"

  • 1 cup Cherry Tomatoes quartered
  • ½ cup Roasted Red Peppers chopped
  • ½ Red Onion thinly sliced
  • 1 English Cucumber peeled, seeded and diced
  • ¼ cup Red Wine Vinegar
  • ¼ cup Fresh Dill chopped


  • Prepare all of the ingredients.
  • Place the shredded cucumbers for the tzatziki sauce onto a paper towel, wrap it up and squeeze out as much liquid as you can. Place in a bowl and add remaining ingredients for the sauce. Mix until well combined and place in refrigerator until ready to serve.
  • In a large saute pan over medium high heat add oil. Sprinkle chicken with seasonings and then add to pan. Cook, stirring regularly for 8-10 minutes (until chicken is cooked through).
  • In a small bowl, combine the roasted red peppers, cucumbers, tomatoes, red onions, red wine vinegar and fresh dill.
  • Now to build the nachos: you can do this on large platter and serve it family style or you can make individual plates for everyone. Start with a bed of pita chips, layer with chicken, then the red pepper "salsa", followed by feta cheese crumbles and finally a sprinkle of fresh dill.

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2 thoughts on “Greek Pita Nachos – Recipe & Video

  1. Liz @ spades, spatulas, and spoons – Oakland, CA – I live in Northern California of the USA, splitting my time between our home and large garden on the coast in Fort Bragg and a smaller place outside San Francisco. I have always love spending time in the kitchen, sharing meals with family and friends. My English born mother was educated in France and ran one of the first traditional French cooking schools in Florida, I learned by being her sous chef and eventually teaching classes with her. Three years ago I was proud to earn my certificate as a Mendocino County Master Gardener, although I had already been gardening in Oakland (ornamental and veggies) for 25 years. There is always so much to learn. I am starting the garden in Fort Bragg and am looking forward to sharing my progress. My family on both sides have always gardened. I have fond memories of my grandparent's garden outside London; and digging potatoes with my father in his vegetable garden in Florida. My education is in microbiology; I worked in labs and biotech for 25 years, often traveling extensively for work. But even with a busy schedule I have managed to have a few of my own fresh vegetables in the back garden. Welcome and thank you for coming along.
    Liz @ spades, spatulas, and spoons says:

    Great idea! It also seems a lot healthier and fresher than regular nachos with tons of melted cheese. Thanks for bringing it to FF, I think the party goers are going to like it.

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