No-bake Greek nachos are your answer for a delicious and healthy dinner even when you're short on time. Ready in about 15 minutes using all your favorite Mediterranean flavors, this will become a go-to recipe for warm summer months and anytime you want a good meal fast. Bonus - it's a recipe for two (that can easily be doubled for more people).
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I've been so excited to share this recipe for no-bake Greek nachos with you! One, because they are clean-the-plate delicious, and two because they are a perfect option for busy weeknights - especially in warmer months.
Quick, healthy "back pocket" recipes like this are what we need to have for our meal plans so we don't resort to grabbing something from take out.
When we regularly keep our pantries and freezers stocked with the things we need for quick and easy recipes like these Greek nachos, Chicken Caesar Wraps, Sausage Kale Frittata, or Thai Style Chicken Curry we know we can always get a good meal on the table fast.
Here's what you'll need to make this recipe:
- Pita chips: See variation below to use fresh pita bread if you can't find any chips or would like to use homemade pita.
- Hummus: Store bought or homemade hummus without tahini.
- Spinach: Chopped fairly fine.
- Onions: Use sweet, red, or green onions.
- Tomatoes: Any tomatoes chopped work, slicing, paste or cherry.
- Kalamata Olives: The briny flavor really brings the Mediterranean flavor but you cold also use green olives.
- Feta Cheese: I prefer to buy this in blocks to keep the moisture of the brined cheese.
- Protein: I use both chicken and garbanzo beans, but you can just one or the other, using more beans to keep it plant based.
- For the Yogurt-Garlic Sauce: Yogurt, minced garlic, lemon juice, parsley, salt and pepper.
How to make Greek Nachos
First, stir together the yogurt sauce ingredients in a small bowl and set aside.
Add a layer of pita chips to a platter in a single layer.
Spoon dollops of hummus (thinned with water if needed) over the pita chips and then even spread layers of spinach, beans and chicken (if using).
Finish the nachos by sprinkling onions, tomatoes, olives and cheese over all the layers.
Drizzle the yogurt garlic sauce over everything and serve the remainder with the platter of nachos.
That's it - so fresh, light and healthy for warm summer nights!
Recipe Variations & Tips
Here are some more great variations that you can try when making the Greek nachos recipe:
- Make Your Own Pita Chips from Fresh Pita Bread (a great use for homemade pita): It will add about 10 minutes to the prep time, but it would still come in as a 30 minute meal! Heat oven to 350 degrees and cut pita rounds into 6 triangles and separate each by pulling apart to the two sides of the pita. Lay the thin pita triangles onto a large baking tray. Spray oil all over pita pieces and sprinkle with seasoning of choice (I like garlic salt). Bake in the 350 oven for 7-9 minutes, turning and checking, until crisp and some are browning. Remove to cool. (TIP- Make your nachos right on the baking sheet like shown above.)
- Change up the protein: Shredded pork is wonderful as is cooked ground beef or lamb.
- Make dairy free: Use a goat or vegan cheese and vegan sour cream or yogurt.
- Make gluten free: Use a gluten free pita cracker or make your chips from gluten free pita bread.
- Leftovers and storage: This is best made right before serving so the chips don't get soggy. The recipe is for two, so you can double it if needed for more people.
When making your own pita chips, this is the best sheet pan I've ever owned (pictured above).
More Quick Dinner Recipes
Looking for more quick, healthy dinner recipes to try? Here are a few favorites:
- Mediterranean Pita Tuna Patties Board
- Fast 5 Ingredient Creamy Pesto Pasta Recipe
- 20 Minute Mediterranean Chicken Pesto Pasta Recipe
- Baked White Fish with Parmesan-Herb Crust
- Spicy Chicken Noodle Salad
No Bake Greek Nachos - a 15 Minute Recipe
Garlic-Lemon Yogurt Sauce
- 1/2 cup yogurt
- 2 cloves garlic, minced fine
- 1 tablespoon lemon juice
- 1 teaspoon dried parsley or 1 tablespoon chopped fresh
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 24 pita chips or 2 pitas (the kind that makes pockets, not the flat bread type) for making own chips*
- 1/2 cup hummus
- 1 to 2 cups finely chopped spinach
- 1/2 cup garbanzo beans **
- 1 cup cooked chicken **
- 1/3 cup chopped Kalamata olives
- 1 small tomato, seeded and chopped
- 1/4 cup diced onion, sweet, red, or green onions
- 1/3 cup crumbled feta cheese
Make the Garlic-Lemon Yogurt Sauce
- In a small bowl, mix the yogurt, garlic, lemon juice, and salt and pepper to taste.
- Set aside.
- Add a single layer of pita chips to a platter, a couple of dinner plates (or right on the baking tray if making your own pita).
- Use a spoon to dollop the hummus evenly over the baked pita chips. If the hummus is too thick, thin with a bit of water to make it spoonable.
- Layer the chopped spinach next and if you're using the optional cooked chicken or beans, add them on top of the spinach.
- Sprinkle olives, tomato, onions, and crumbled feta cheese evenly over the nachos.
- Drizzle the garlic-lemon yogurt sauce over everything. Serve any remaining sauce with the nachos.
- Serve immediately - the pita chips stay crisp and the whole thing is so delicious!
- Heat oven to 350 degrees (you can do this early in the day when it's cooler).
- Cut pita rounds into 6 triangles and separate each by pulling apart to the two sides of the pita. Lay the thin pita triangles onto a large baking tray.
- Spray oil all over pita pieces and sprinkle with seasoning of choice (I like garlic salt).
- Bake in the 350 oven for 7-10 minutes, turning and checking, until crisp and some are browning.
- Let cool on pan and make the nachos right on top or store in a container until you want to make the nachos.