Hmm…. Greek style nachos. Now what is that? Well basically it builds on 3 traditional Greek recipes. 1. We build it like we would build a Cretan dakos, a type of Cretan salad which includes barley rusks, drizzled with olive oil and topped with tomatoes, feta cheese and capers. 2. We use ingredients from the traditional Greek salad (tomatoes, capers, olives, onions). 3. We top it with a traditional Greek dip known as tirokafteri (in Greek this means spicy cheese) which is made with feta, yogurt and hot peppers.
The base is made with baked garlic whole wheat pita chips. And there you have it! A delicious Greek version of “Nachos” that everybody will love. Oh, and did I mention that it is healthy too? You get plenty of fiber from the whole grain chips and all the vegetables, antioxidants from the olive oil (good fats & polyphenols), onions, capers and tomatoes and a bit of protein from feta and yogurt.
You can also make some of the ingredients ahead of time. The pita chips can be baked and stored in an airproof container. The tirokafteri can also be made ahead of time and stored in the refrigerator. You can also chop some of the veggies beforehand as well.
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Greek Style Nachos with Spicy Whipped Feta
For the Pita Chips
- 4 medium sized whole wheat pita rounds
- 3 tablespoons olive oil
- 1 minced garlic clove
For the Nachos
- 1 cup chopped tomatoes I use cherry
- 2 tablespoons chopped kalamata olives
- 2 tablespoons capers drained
- 2-3 tablespoons chopped red onion
- 2-3 teaspoons dry oregano
- 2-3 medium sized hot peppers
- Olive oil for extra drizzling
- 1 ½ cup tirokafteri-click here for the recipe
- Preheat the oven at 350 F (180 C).
- Cut the pita bread in small triangles. Mix 3 tablespoons of olive oil with the minced garlic. Put the pita bread in a large bowl, pour over the garlic and toss so that all pita triangles are covered with the olive oil.
- Place the pita bread in one layer on a large pan that is lined with aluminum foil. Sprinkle with salt and pepper. Bake for about 10 minutes- check at 6 minutes.
- Remove and let them cool.
- Make the tirokafteri
- Prepare all the vegetables.
- In a large platter, drizzle a bit of olive oil and place the pita chips.
- Add large spoonfuls of tirofteri starting in the middle moving outwards.
- Sprinkle on top the tomatoes, then the onions, then the capers and olives. Sprinkle with oregano. Top with the hot peppers.
- Drizzle with olive oil just before serving.
Photos by Elena Paravantes © All Rights Reserved