Greek Nachos

By Lemon & Olives
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Reading time: 3 minutes

Greek Nachos

In the spirit of the just passed Super Bowl (American Football extravaganza), we decided to whip these babies up because they are so occasion friendly. Not to mention, it was a chance to try a unique spin on the everyday nachos. Although it sounded really good, I was a little skeptical that because they were nachos healthy cousin, they may lack flavor or just the overall taste that you expect from your crisp salty tortilla chips topped with a variety of items from the fridge and pantry. I was sorely mistaken and thoroughly impressed. After my first bite, I knew instantly that we had a winner. What’s just as great, and this doesn’t always happen, we got it right on the first try.

This recipe was just all on the fly and we did everything from scratch. The chips are wheat pitas that I cut into triangle shapes, covered with a touch of olive oil and baked to crispy perfection. I was going to throw them in the oven for 10 minutes at 400F when Kenton said, “well that’s a pretty high temperature. Let’s start with 7 minutes and see where we end up.” I can’t help but smile while I write this because I love how he has my back, even in the kitchen, and how he comes up with an odd number as the solution. Silly for me to smile about, I know. But still it’s just cute. The toppings were a cinch to chop up and get together and wow, a flavorful punch in each bite. It was nice to sit back and relax with a beer and a plate of our fabulous Greek nachos. Ah, relax. I had almost forgot what that word meant. Please read on…

Kenton and I have had a hectic past three weeks, so much so that sitting down for a little R&R seemed like a royal treat. I recently got hired on with a new company and started there not too long ago. My title? I am a fancy corporate recruiter for a very large company at a very high performing office. It was a little surreal to be offered such a position but as everyone keeps telling me, “you deserve it.” I guess I do. However, it takes a lot for me to sit down and realize that on my own. In time 🙂

We also decided to move. This, as everyone knows, is a huge undertaking that is time consuming and weighs heavily on your mind until the day of (next weekend by the way).

Also, Kenton’s sister was due any day. So we have been on pins and needles waiting for the joyous moment when we would find out that his beautiful pregnant sister would go into labor. Well, it just so happens that yesterday, Feb 4, 2014, Madison Elizabeth was born and she was just a perfect 7lbs 9oz. What a gem 🙂 She looks absolutely darling and just like her mother. This would also make Kenton a first time Uncle (theíos) as well as a Godfather (nouno). This is a very wonderful time for us and we are basking in every moment of…life.

We make sure to stop every now and then and realize that when big life events happen, it is important to set time aside, away from our work (whether it be our jobs or working on our site), to enjoy what’s going on in front of us. To realize how much is involved with a new job or moving or in rushing over to spend time with family. Relaxing is important. All of these things help you regroup and come back to the table with so much more to offer than before. We always have more to give, we just have to allow ourselves the opportunity to catch up on ourselves and on life. Oh, and don’t forget to eat great food. Kali Orexi!



Greek Nachos

Greek Nachos

Kenton & Jane
Greek Nachos
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Blog
Cuisine Greek
Servings 4


  • 3 wheat pitas cut into triangles
  • Olive oil for coating pita lightly
  • 1/2 cup feta cheese
  • 1/2 cup grated pepper jack cheese
  • 1 cucumber chopped
  • 1 to mato firm; on the vine, chopped
  • 1/4 cup Kalamata olives chopped
  • 1 avocado chopped
  • 2 tbsp non-fat Greek yogurt
  • 1/2 lemon


  • Preheat oven to 400F.
  • Layer pita triangles on baking sheet over parchment paper and lightly brush with a olive oil.
  • Bake for 7 minutes on middle rack only.
  • Pull out pita chips and top with both cheeses (if you are cooking your pitas in batches, make sure to split up the amount of cheese e.g. 1/4 and 1/4 on first batch, 1/4 and 1/4 on second batch).
  • Place baking sheet back in oven and bake for another 30 secs to 1 minute.
  • Top with chopped ingredients.
  • Place a dollop or two of the yogurt on the top of the chips and sprinkle with lemon juice.
  • Serve immediately.


About the author

Lemon & Olives is a husband and wife team exploring the Mediterranean (Diet) Lifestyle, Greek foods, Greek Culture, History and all things Greece.

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