Vegetarian Greek Pita Nachos: A Delicious & Healthy Recipe

Chicken Vegetable Stir Fry: the ultimate weeknight dinner champion! Are you tired of the same old boring meals? Do you crave something healthy, flavorful, and incredibly easy to make? Then look no further! This vibrant and satisfying dish is about to become your new go-to recipe.

Stir-frying, a cooking technique originating in China, has been practiced for centuries. It’s a method that emphasizes speed and efficiency, perfect for busy individuals who don’t want to compromise on taste or nutrition. The beauty of a stir-fry lies in its versatility – you can customize it with your favorite vegetables and protein, creating a unique and personalized meal every time.

What makes Chicken Vegetable Stir Fry so irresistible? It’s the delightful combination of tender chicken, crisp-tender vegetables, and a savory sauce that coats every morsel. The textures are a symphony in your mouth, and the flavors are a harmonious blend of sweet, salty, and umami. Plus, it’s a fantastic way to pack in a variety of nutrients, making it a guilt-free indulgence. I personally love how quickly it comes together; from prep to plate, you can have a delicious and wholesome meal on the table in under 30 minutes. Let’s get cooking!

this Recipe

Ingredients:

• For the Pita Chips:
• 6 whole wheat pita breads
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Greek Topping:
• 1 large cucumber, peeled, seeded, and diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved or quartered
• 1/2 cup Kalamata olives, pitted and halved
• 4 ounces feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• For the Tzatziki Sauce:
• 1 cup plain Greek yogurt (full-fat or low-fat)
• 1/2 cucumber, grated and squeezed dry
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Optional Toppings:
• Pickled banana peppers
• Hummus
• Sun-dried tomatoes, oil-packed, drained and chopped
• Artichoke hearts, quartered

Preparing the Pita Chips:

1. Preheat the Oven: I always start by preheating my oven to 375°F (190°C). This ensures the pita chips will bake evenly and get nice and crispy.
2. Prepare the Pita Breads: Stack the pita breads on a cutting board. Using a sharp knife or pizza cutter, cut each pita bread into 8 wedges. You can adjust the size of the wedges depending on your preference, but I find that 8 wedges are a good balance between size and crispiness.
3. Season the Pita Wedges: In a large bowl, toss the pita wedges with olive oil, dried oregano, garlic powder, salt, and pepper. Make sure each wedge is evenly coated with the oil and seasonings. This is key to getting flavorful and crispy pita chips. I like to use my hands to really massage the seasonings into the pita.
4. Arrange on Baking Sheets: Spread the seasoned pita wedges in a single layer on two large baking sheets. Avoid overcrowding the baking sheets, as this will prevent the pita chips from crisping up properly. If necessary, use a third baking sheet.
5. Bake the Pita Chips: Bake in the preheated oven for 10-15 minutes, or until the pita chips are golden brown and crispy. Keep a close eye on them, as they can burn easily. I usually flip them halfway through baking to ensure even browning.
6. Cool the Pita Chips: Remove the baking sheets from the oven and let the pita chips cool completely on the baking sheets. As they cool, they will become even crispier.

Making the Greek Topping:

1. Prepare the Vegetables: Dice the cucumber, red bell pepper, and red onion into small, even pieces. Halve or quarter the cherry tomatoes. This ensures that all the vegetables are easy to eat and distribute evenly over the pita chips.
2. Combine the Ingredients: In a large bowl, combine the diced cucumber, red bell pepper, red onion, cherry tomatoes, Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
3. Dress the Topping: In a small bowl, whisk together the olive oil, red wine vinegar, and minced garlic. Pour the dressing over the vegetable mixture and toss gently to combine.
4. Season to Taste: Season the Greek topping with salt and pepper to taste. I usually add a generous pinch of both, but adjust according to your preference.
5. Chill (Optional): For the best flavor, I recommend chilling the Greek topping in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the vegetables to become even more flavorful.

Preparing the Tzatziki Sauce:

1. Grate and Drain the Cucumber: Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is crucial for preventing the tzatziki sauce from becoming watery.
2. Combine the Ingredients: In a medium bowl, combine the plain Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, olive oil, and chopped dill.
3. Season to Taste: Season the tzatziki sauce with salt and pepper to taste. I usually start with a small amount of salt and pepper and then add more as needed.
4. Chill: Cover the bowl and refrigerate the tzatziki sauce for at least 30 minutes before serving. This allows the flavors to meld together and the sauce to thicken slightly. The longer it chills, the better it tastes!

Assembling the Vegetarian Greek Pita Nachos:

1. Arrange the Pita Chips: Spread the cooled pita chips on a large serving platter or baking sheet. Make sure the pita chips are arranged in a single layer so that they are easy to top.
2. Top with Greek Topping: Spoon the Greek topping evenly over the pita chips. Be generous with the topping, ensuring that each pita chip gets a good amount of vegetables and feta cheese.
3. Drizzle with Tzatziki Sauce: Drizzle the tzatziki sauce over the Greek topping. You can use a spoon or a squeeze bottle to apply the sauce. I like to create a zig-zag pattern for a visually appealing presentation.
4. Add Optional Toppings (if desired): If you’re using any optional toppings, such as pickled banana peppers, hummus, sun-dried tomatoes, or artichoke hearts, sprinkle them over the nachos.
5. Serve Immediately: Serve the Vegetarian Greek Pita Nachos immediately. They are best enjoyed while the pita chips are still crispy and the toppings are fresh.

Tips for Success:

• Don’t Overcrowd the Baking Sheet: When baking the pita chips, make sure to spread them out in a single layer on the baking sheet. Overcrowding the baking sheet will prevent the pita chips from crisping up properly.
• Squeeze the Cucumber Dry: When making the tzatziki sauce, it’s important to squeeze as much excess liquid as possible from the grated cucumber. This will prevent the sauce from becoming watery.
• Chill the Toppings: For the best flavor, chill the Greek topping and tzatziki sauce in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the vegetables to become even more flavorful.
• Customize the Toppings: Feel free to customize the toppings to your liking. You can add or substitute any of your favorite Greek-inspired ingredients.
• Make Ahead: You can prepare the pita chips, Greek topping, and tzatziki sauce ahead of time and store them separately in the refrigerator. Assemble the nachos just before serving.

Variations:

• Add Protein: For a heartier meal, you can add some protein to the nachos. Grilled chicken, chickpeas, or falafel would all be great additions.
• Make it Spicy: If you like a little heat, you can add a pinch of red pepper flakes to the Greek topping or tzatziki sauce.
• Use Different Herbs: Feel free to experiment with different herbs in the Greek topping and tzatziki sauce. Dill, oregano, and thyme would all be delicious additions.
• Add Lemon Zest: A little lemon zest can add a bright, citrusy flavor to the tzatziki sauce.
• Vegan Option: To make this recipe vegan, use vegan feta cheese and vegan Greek yogurt.

Serving Suggestions:

• Appetizer: These Vegetarian Greek Pita Nachos are a perfect appetizer for parties or gatherings.
• Light Meal: They can also be served as a light meal or snack.
• Side Dish: Serve them as a side dish with grilled chicken or fish.
• Potluck Dish: These nachos are a great dish to bring to potlucks or picnics.

Storage Instructions:

• Pita Chips: Store the cooled pita chips in an airtight container at room temperature for up

  

  Conclusion:

  This isn’t just another appetizer; it’s a flavor explosion waiting to happen! These Vegetarian Greek Pita Nachos are a must-try because they’re quick, easy, and bursting with fresh, vibrant Mediterranean flavors. Forget boring chips and dip – we’re talking crispy pita bread, creamy hummus, tangy feta, juicy tomatoes, and so much more. It’s a party in your mouth, and trust me, your guests (or just you!) will be begging for more.

  But the best part? It’s incredibly versatile! Feel free to get creative with your toppings. Want to add some heat? A sprinkle of red pepper flakes or a drizzle of sriracha will do the trick. Craving something a little sweeter? A few Kalamata olives will add a salty-sweet complexity that’s simply divine. You could even add some grilled halloumi cheese for an extra layer of salty, savory goodness.

  Serving Suggestions:

  These Vegetarian Greek Pita Nachos are perfect as a party appetizer, a light lunch, or even a satisfying snack. For a complete meal, serve them alongside a Greek salad or a bowl of lentil soup. They’re also fantastic for picnics and potlucks – just pack the pita chips and toppings separately and assemble them on-site to prevent sogginess.

  Variations to Explore:

  * Spicy Feta Dip: Instead of plain feta, try whipping it with a little olive oil, lemon juice, and a pinch of cayenne pepper for a fiery kick.
  * Roasted Red Pepper Hummus: Swap out the regular hummus for a roasted red pepper version for a smoky, sweet flavor.
  * Grilled Vegetables: Add some grilled zucchini, eggplant, or bell peppers for a heartier and more substantial nacho experience.
  * Lemon-Herb Pita Chips: Toss the pita wedges with olive oil, lemon zest, and dried oregano before baking for extra flavor.
  * Vegan Option: Easily make this recipe vegan by using vegan feta cheese and hummus. There are some fantastic options available in most grocery stores these days!

  I truly believe that once you try these Vegetarian Greek Pita Nachos, they’ll become a staple in your recipe repertoire. They’re the perfect way to impress your friends and family without spending hours in the kitchen. The combination of textures and flavors is simply irresistible, and the customizable nature of the recipe means you can tailor it to your own personal preferences.

  So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the deliciousness of these incredible nachos. I’m confident you’ll love them as much as I do!

  And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? What did your friends and family think? Share your photos and stories in the comments below – I can’t wait to see your creations! Let’s spread the love for these amazing Vegetarian Greek Pita Nachos and inspire others to give them a try. Happy cooking!

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  Vegetarian Greek Pita Nachos: A Delicious & Healthy Recipe

  Crispy pita chips topped with Mediterranean flavors: hummus, feta, olives, tomatoes, cucumbers, and a tangy lemon-herb dressing. A fresh and flavorful appetizer or light meal.

  Prep Time10 minutes

  Cook Time10 minutes

  Total Time25 minutes

  Category: Lunch

  Yield: 2 servings

  Save This Recipe

  Ingredients

  Yields 6 servings
  Prep time 15 minutes
  Cook time 15 minutes

  Ingredients

  1 package (10 ounces) pita bread, cut into wedges
  3 tablespoons olive oil, divided
  1 teaspoon dried oregano
  1/2 teaspoon garlic powder
  1/4 teaspoon salt
  1/4 teaspoon black pepper
  1 cup cherry tomatoes, halved
  1/2 cup Kalamata olives, halved
  1/2 cup red onion, thinly sliced
  4 ounces feta cheese, crumbled
  1/4 cup fresh parsley, chopped
  Lemon wedges, for serving (optional)
  Instructions

  • 1 package (10 ounces) pita bread, cut into wedges
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup red onion, thinly sliced
  • 4 ounces feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • Lemon wedges, for serving (optional)

  Instructions

  “`html

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut pitas into wedges and arrange in a single layer on a baking sheet.
  3. Brush with olive oil and sprinkle with salt, pepper, and oregano.
  4. Bake for 8-10 minutes, or until golden brown and crispy.
  5. While pitas are baking, prepare the toppings.
  6. In a large bowl, combine chopped tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
  7. Drizzle with olive oil and lemon juice, and season with salt and pepper.
  8. Once pitas are baked, transfer them to a serving platter.
  9. Top with the tomato-cucumber mixture.
  10. Drizzle with tzatziki sauce and sprinkle with fresh dill.
  11. Serve immediately and enjoy!

  “`

  Notes

  Prep Time: 20 mins
  Cook Time: 15 mins
  Serves: 6-8

  Ingredients:
  1 package (6-7 pieces) pita bread
  1/4 cup olive oil
  1 teaspoon dried oregano
  1/2 teaspoon garlic powder
  1/4 teaspoon salt
  1/4 teaspoon black pepper
  1 cup hummus
  1 cup crumbled feta cheese
  1/2 cup chopped cucumber
  1/2 cup chopped tomato
  1/4 cup chopped red onion
  1/4 cup Kalamata olives, halved
  Optional toppings: tzatziki sauce, fresh dill, lemon wedges

  Instructions:
  Preheat oven to 375°F (190°C).
  Cut pita bread into wedges.
  In a large bowl, toss pita wedges with olive oil, oregano, garlic powder, salt, and pepper.
  Spread pita wedges in a single layer on a baking sheet.
  Bake for 10-15 minutes, or until golden brown and crispy.
  Remove from oven and let cool slightly.
  Spread hummus evenly over the pita chips.
  Sprinkle with feta cheese, cucumber, tomato, red onion, and Kalamata olives.
  If desired, drizzle with tzatziki sauce and garnish with fresh dill and lemon wedges.
  Serve immediately and enjoy!

  Notes:
  For extra crispy pita chips, bake for a few minutes longer, but watch carefully to avoid burning.
  Feel free to customize the toppings to your liking. Some other great options include bell peppers, banana peppers, or sun-dried tomatoes.
  These nachos are best served immediately, as the pita chips can become soggy over time.