Welcome to our culinary voyage where we blend the zest of Greece with the zest of nachos, creating a fusion masterpiece that tantalizes taste buds and ignites a love for Mediterranean flavors. Brace yourself for a delightful journey as we introduce you to the irresistible allure of Greek Nachos – a dish that marries the vibrant essence of Greece with the beloved comfort of nachos.

Why Greek Nachos? Greek Nachos aren’t just a snack; they’re an experience. They offer a tantalizing twist on traditional nachos, infusing them with the bold, fresh flavors of Greek cuisine. It’s the perfect harmony of textures and tastes – crunchy pita chips topped with creamy tzatziki, tangy feta cheese, briny Kalamata olives, and a colorful array of fresh veggies. Every bite is a celebration of Mediterranean goodness.

Lamb

• 1 lb ground lamb
• 1 tbsp olive oil
• ½ onion
• 1 clove garlic
• 2 tbsp Greek To Go Greek Seasoning
• 2 tbsp flour
• ½ cup chicken broth
• ½ lemon
• Pinch salt
• Freshly ground black pepper to taste

1. Sautee chopped onion with salt and pepper in olive oil until translucent. 3-4 minutes.

2. Add minced garlic. Sautee additional 1 minute only. (careful not to burn)

3. Add ground lamb and full brown. Do not drain fat.

4. Add seasoning and flour to make a roux.

5. After all flour is absorbed, add chicken broth and simmer until most of the broth is absorbed.

6. Add squeezed juice of lemon.

Vegetable Topping

• One and one-quarter English cucumber
• Four Roma tomatoes
• 32 kalamata olives
• 8 pepperocini

1. Chop vegetables. The cucumber should be seeded, but leave the skin on. Olives should be pitted, obviously! Remove seeds and pith of tomato. Remove seeds of the peppperocini.

Vegetable dressing

• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 ½ teaspoons sugar
• 1 clove garlic, minced
• 1 tablespoon fresh dill, minced
• 1 teaspoon dried oregano
• ½ lemon (juice from)
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

1. Whisk ingredients together. 

2. Combine dressing with vegetable topping. Let rest for at least an hour.

Tzatziki Sauce

• ¾ English cucumber, seeded 
• 1 teaspoon kosher salt
• 2 garlic cloves, peeled, finely grated or minced 
• 1 teaspoon white wine vinegar
• 1 tablespoon  Extra Virgin Olive Oil
• 2 cups plain Greek yogurt
• Handful of chopped fresh dill or mint (optional)
• ¼ teaspoon ground white pepper

1. Grate the cucumber in a box grater. Squeeze out all liquid.

2. Combine ingredients in a food processor. Pulse until smooth. 

3. Cover and refrigerate for at least an hour.

Pita Chips

• 7 Greek pita bread
• ¼ cup olive oil
• Pinch of salt
• Freshly ground pepper, to taste

1. Cut the pita into 6 equal pieces per pita.

2. Coat with olive oil. Sprinkle salt and pepper (light).

3. Cook at 375 degrees for 7 minutes on sheet pan with parchment paper

4. Shut off the oven and let them crisp up for 15 minutes.

Assembly

2 cups of crumbled feta

Two possible assemblies:

Chip, Tzatziki, Lamb, Vegetable, Crumbled Feta, OR

Chip, Lamb, Vegetable, Crumbled Feta, Tzatziki drizzled over top