Greek nachos with pita chips

These Greek-inspired nachos come from popular TikTok and Instagram comedian Jimmy Rees, who shares his family favourite recipe that is perfect when you want to try something a little different to classic nachos. This recipe is ideal for re-purposing leftover pita bread in the fridge!

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 4 thin pita breads (Lebanese bread)
• 2 tbsp olive oil
• Salt and black pepper

For the lamb filling

• 2 tbsp olive oil
• ½ red onion finely chopped
• 2 garlic cloves, finely chopped
• 500 g lamb mince
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp tomato paste
• Lemon juice, to taste
• Salt and black pepper

For the toppings

• ⅔ cup (100 g) pitted kalamata olives, roughly chopped
• 2 tomatoes, finely chopped
• ½ red onion, finely chopped
• 1 long (Lebanese) cucumber, finely chopped
• 2 x 150 g blocks feta, crumbled
• 200 g tzatziki (or Greek yoghurt)
• ½ small bunch flat-leaf parsley, roughly chopped
• 2 lemons, cut into wedges

Instructions

1. Preheat the oven to 180˚C (160˚C fan-forced). Line two oven trays with baking paper. Cut the pita bread into triangles, then in a large bowl, drizzle with the olive oil and sprinkle with salt and pepper. Toss well to coat, then spread the chips out on the baking trays. Bake for 10-15 minutes, or until crunchy.
2. To make the filling, heat the oil for the lamb in a large frying pan, then add the onion and garlic. Cook, stirring occasionally, until softened. Add the lamb and cook, breaking up with a wooden spoon, until browned. Stir through the spices, tomato paste and a generous squeeze of lemon juice. Season to taste with the salt and black pepper. Remove from the heat.
3. Arrange a thin layer of pita chips on a large serving platter, then spoon the lamb filling over the centre (leave some chips uncovered to prevent them from going soggy). Sprinkle with the toppings, spoon over the tzatziki and serve the lemon wedges on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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The Cook Up with Adam Liaw

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