Greek Nachos with Feta-Yogurt Sauce

August 30, 2017
|By TOUFAYAN BAKERIES
Category, , , Cuisine,

Zesty and fresh, these nachos are sure to satisfy your every craving! Recipe courtesy of zestfulkitchen.com

62 nachos
Yields1 Serving
Feta-Yogurt Sauce
 1 6-oz container full fat plain Greek yogurt
 4 oz feta
 1/4 cup fresh mint
 2 tbsp fresh oregano
 2 tbsp extra-virgin olive oil
 1 clove garlic, chopped
 zest of 1/2 a lemon
 1 tbsp fresh lemon juice
 Kosher salt and black pepper to taste
For the Greek “Salsa”
 1 cup diced English cucumber
 1 cup quartered grape tomatoes
 1/2 cup diced Kalamata olives
 1 tbsp Kalamata olive brine
For the Pita Chips
 6 6-inch garlic-flavored Toufayan Bakeries pita bread, halved horizontally, each half cut into 8 triangles
 Olive oil cooking spray
 1 tbsp za’atar (see below for homemade blend)
 Kosher salt and black pepper to taste
 1 15 oz can chickpeas, rinsed and drained
 Pickled onions (optional)
1

For the yogurt sauce process yogurt, feta, mint, oregano, oil, garlic, zest, and juice in a food processor until smooth. Season with salt and pepper and set aside.

2

For the salsa, combine cucumber, tomatoes, olives, and brine; set aside.

3

Preheat oven to 375° with rack set in middle position.

4

Line two baking sheets with parchment paper. Arrange pita slices on sheets, coat with cooking spray, sprinkle with za’atar and season with salt and pepper. Bake pita chips until toasted and golden brown, 7–8 minutes.

5

Transfer pita chips to a serving platter, sprinkle chickpeas and salsa over chip. Arrange pickled onions over top, if using. Drizzle with yogurt sauce and serve with additional sauce on side.

Ingredients

Feta-Yogurt Sauce
 1 6-oz container full fat plain Greek yogurt
 4 oz feta
 1/4 cup fresh mint
 2 tbsp fresh oregano
 2 tbsp extra-virgin olive oil
 1 clove garlic, chopped
 zest of 1/2 a lemon
 1 tbsp fresh lemon juice
 Kosher salt and black pepper to taste
For the Greek “Salsa”
 1 cup diced English cucumber
 1 cup quartered grape tomatoes
 1/2 cup diced Kalamata olives
 1 tbsp Kalamata olive brine
For the Pita Chips
 6 6-inch garlic-flavored Toufayan Bakeries pita bread, halved horizontally, each half cut into 8 triangles
 Olive oil cooking spray
 1 tbsp za’atar (see below for homemade blend)
 Kosher salt and black pepper to taste
 1 15 oz can chickpeas, rinsed and drained
 Pickled onions (optional)

Directions

1

For the yogurt sauce process yogurt, feta, mint, oregano, oil, garlic, zest, and juice in a food processor until smooth. Season with salt and pepper and set aside.

2

For the salsa, combine cucumber, tomatoes, olives, and brine; set aside.

3

Preheat oven to 375° with rack set in middle position.

4

Line two baking sheets with parchment paper. Arrange pita slices on sheets, coat with cooking spray, sprinkle with za’atar and season with salt and pepper. Bake pita chips until toasted and golden brown, 7–8 minutes.

5

Transfer pita chips to a serving platter, sprinkle chickpeas and salsa over chip. Arrange pickled onions over top, if using. Drizzle with yogurt sauce and serve with additional sauce on side.

Notes

Greek Nachos with Feta-Yogurt Sauce
IngredientsDirections