Kitchen notes · a little help before you start
Greek Nachos
Bring these to the table while the pita is still warm and dig in. There's plenty of cool crunch against the creamy hummus, with salty feta tucked into each bite. They're a cheerful change from the usual nachos when something fresh sounds good.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Original yield
- Serves 2
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch · Snacks · Appetizers & snacks
- Cuisine
- American · Greek · Mediterranean
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Pull the pita apart
After cutting each pita into quarters, separate the two layers. You'll have thinner triangles to toast, rather than thick wedges.
2. Watch for toasted edges
Spread the triangles over the baking sheet and bake until toasted. Check them near the end of the given baking time.
3. Mix while the pita toasts
Use the baking time to combine the cucumber, tomato and feta. Then the topping is ready as soon as you plate the warm chips.
Get to know the ingredients
Whole-wheat pita
Small pita rounds form the base of these nachos. Cut and separate them before baking so each round gives you eight triangles.
The fresh topping
Toss the cucumber, tomato and feta together in a bowl before spooning them onto the pita. That way the salty cheese is mixed through the vegetables.
Hummus
Prepared or homemade hummus both work here. Drop it onto the toasted pita first, then add the chopped topping.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Greek Nachos
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Top and tuck in
Spoon the tomato mixture over the pita and hummus, then serve. The contrast between warm toast and cool vegetables is the appeal here.
A little more help as you go
Two plates make assembly easy
Divide the toasted pita between the plates before adding hummus. Finish each plate with its share of the tomato mixture.
A tomato option already included
Use the chopped tomato or the quartered grape tomatoes listed as an option. Either goes into the same cucumber-and-feta mixture.
A few questions you might have
Do I toast the pita as whole rounds?
No. Quarter the rounds and pull the layers apart first, then spread the triangles on a baking sheet.
How toasted should the pita be?
Bake until the pieces are toasted, about eight to ten minutes in the preheated oven. Keep an eye on them as they finish.
Does the vegetable topping go into the oven?
It stays out of the oven. Combine the vegetables and feta in a bowl while the pita toasts, then add them at the end.
Which goes on first, the hummus or the topping?
The hummus goes directly onto the toasted pita. Spoon the tomato, cucumber and feta mixture over it afterward.
Does the hummus need to be homemade?
No. You can use prepared hummus as well as homemade, so use whichever of those you're working with.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.