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Greek Spanakopita Nachos with Crispy Pita Chips
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Greek Spanakopita Nachos with Crispy Pita Chips

If you love spanakopita—Greece's iconic spinach and feta pie—but want all that incredible flavor without the fuss of phyllo dough, these Greek Spanakopita Nachos are about to become your new favorite Mediterranean appetizer. Crispy homemade pita chips replace the flaky pastry, layered generously with a savory spinach, feta, and Greek yogurt filling loaded with fresh dill and parsley, then finished with lemon zest and a cooling drizzle of thick yogurt. It's a brilliant, crowd-pleasing meze that embodies the Mediterranean diet in every bite: olive oil, leafy greens, tangy feta, and bright herbs. Whether you're hosting a party, planning a casual spring dinner, or just craving something playful and satisfying, this is the spanakopita remix your table has been waiting for.
Course appetizers, meze
Cuisine Greek
PREP TIME 20 minutes
COOK TIME 20 minutes
TIME 40 minutes
SERVES 4
Calories 290 kcal

Ingredients

For the Pita Chips:

For the Spanakopita Filling:

  • 10 ounces fresh or frozen spinach very well drained
  • 2 scallions chopped
  • 1 small leek or ½ onion finely chopped
  • 2 tablespoons extra-virgin olive oil
  • ½ cup crumbled Greek feta cheese
  • 2 –3 tablespoons thick Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Freshly ground black pepper

To Finish:

  • ½ cup thick Greek yogurt
  • Extra-virgin olive oil for drizzling
  • Lemon zest
  • Additional crumbled feta
  • Fresh dill or parsley

Instructions

  1. Make the pita chips: Preheat the oven to 375°F / 190°C. Cut pita breads into triangles and place on a baking sheet. Toss with olive oil, oregano, and a pinch of salt. Spread in a single layer and bake for 10–12 minutes, until golden and crisp. Set aside.
  2. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add scallions and leek (or onion) and cook until soft, about 5–7 minutes. Add spinach and cook until all excess moisture has evaporated—the mixture should be completely dry. Remove from heat and let cool slightly. Transfer to a bowl and mix in feta, yogurt, dill, parsley, and black pepper. The filling should be thick and scoopable.
  3. Assemble the nachos: Spread a layer of pita chips on a large baking sheet or ovenproof platter. Add small spoonfuls of the spinach mixture evenly over the chips. Repeat with a second light layer if desired. Avoid overloading—you want the chips to stay crisp.
  4. Bake briefly: Return to the oven for 5–6 minutes, just to warm through and lightly meld the flavors.
  5. Finish and serve: Remove from oven and immediately drizzle with Greek yogurt and olive oil. Top with lemon zest, additional feta, and fresh herbs. Serve warm.

Notes

Tips for Success

  • Dry the spinach thoroughly—excess moisture is the enemy of crispy nachos. Squeeze frozen spinach by the handful over the sink.
  • Use a good thick Greek yogurt (strained, 5% fat) for the filling and topping. Watery yogurt will make the chips soggy.
  • Keep the layers light: the magic of nachos is in the contrast between the crisp chip and the creamy topping.
  • Bake pita chips until fully golden; they should be snappy-crisp before you add the filling.

Variations

  • Top with a softly fried or poached egg for a stunning brunch version.
  • Add leftover roasted lamb for a post-Easter twist.
  • Serve alongside tzatziki for dipping.

 

Related Recipes on DianeKochilas.com

Classic Spanakopita (Spinach Pie)

Warm Spanakopita Dip (Spinach Feta Warm Dip)

Spanakopita Frittata with Pine Nuts

Spanakopita Grilled Cheese



Nutrition Facts
Greek Spanakopita Nachos with Crispy Pita Chips
Amount Per Serving
Calories 290 Calories from Fat 126
% Daily Value*
Fat 14g22%
Fiber 3g13%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.