Greek Nachos Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Greek Nachos Recipe | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Adapting A Classic, Greek Nachos

[1] The Greek cousin of nachos (photos #1 and #2 © Chobani Greek Yogurt).

[2] A delight for feta fans.

[3] Ground cumin and whole cumin seeds (photo © Jiva Organics).


Today’s tip looks at adapting popular recipes to other cultures.

As an example, we’re giving Tex-Mex nachos a Greek makeover—a fresh spin on a party classic that uses feta and naan or pita crisps instead of Cheddar or Jack cheese and tortilla chips.

It also adds some heartiness with ground lamb, as some Tex-Mex nachos add ground beef.

This recipe, from Chobani Greek Yogurt, makes 6 servings. Enjoy it with beer, wine or iced mint tea.


For The Yogurt Salsa

  • 1 cup plain 0% Greek yogurt
  • 3/4 cup feta cheese, crumbled
  • 1/2 cucumber
  • 1/2 red onion
  • 1/2 teaspoon cumin powder
  • Sea salt to taste
    For The Nachos

  • Naan bread or pita
  • 2 tablespoons olive oil
  • 1 pound ground lamb (or veal, beef, turkey)
  • Fresh baby spinach leaves
  • Kalamata olives
  • Chopped tomatoes
  • Feta cheese
  • Italian herb seasoning* or oregano

    1. PREHEAT the oven to 400°F.

    2. BROWN the ground lamb in olive oil over medium heat until fully cooked; then drain the oil.

    3. RUB the naan bread with a small amount of olive oil, sprinkle with salt, cut into triangle wedges with pizza cutter, and place on a baking sheet. Bake for 5-10 minutes to the desired crispness.


    5. COMBINE the yogurt, cucumber, onion, feta cheese, salt, and cumin in a food processor; process to the desired smoothness. Add more onion, cucumber, and/or feta cheese as desired.

    6. ASSEMBLE the nachos by placing the triangle wedges of naan on a plate. Then top with the fresh spinach, then the ground lamb, yogurt salsa, olives, tomatoes and more feta cheese. Garnish with a sprinkle of Italian herb seasoning, as desired.

    Find more Chobani recipes at

    *Italian Seasoning Recipe: If you don’t have an Italian seasoning blend, you can combine 1-1/2 teaspoons dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried sage. Keep in a tightly-closed jar. If you don’t have marjoram, use 2 teaspoons of oregano instead.

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