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+ servings

Loaded Greek Pita Nachos

Healthier nachos that hit all your cravings while being completely loaded.
Course Baked
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Samantha


  • 4 whole wheat pitas cut into 8 triangles
  • 1/2 lbs approx. 220 grams lean ground lamb
  • 2 tsp olive oil
  • 1/2 tsp dried oregano
  • 1 red bell pepper deseeded and thinly sliced
  • 6-10 cherry tomatoes cut into halves or quarters
  • 1/4 red onion very thinly sliced
  • 1/4 cucumber cut into small bite size pieces
  • 1/4 crumbled feta
  • 1/2 cup hummus
  • 1 lemon juiced
  • Suggested additional garnishes: sliced olives oregano leaves, mint, sliced artichoke hearts, additional lemon slices, etc.


  1. Preheat oven to 375° F.
  2. Heat oil in a small skillet over medium-high heat. Add lamb and dried oregano, and season with salt and pepper. Cook for 5-7 minute until brown and cooked through, but not yet crispy. Drain on a paper towel lined plate if at all oily.
  3. Place pita slices down in a single(ish) layer on a parchment paper lined baking sheet. Top with cooked lamb, pepper, tomato, onion, cucumber, feta and any other desired garnishes. Bake for 15-20 minutes until pita starts to crisp and feta brown.
  4. Meanwhile, whisk hummus and lemon juice together.
  5. Drizzle hummus mixture over nachos.