Gyro Loaded Greek Nachos

Name: Gyro Loaded Greek Nachos
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 oz (170 g) store-bought pita chips or homemade baked pita chips; 12 oz (340 g) sliced gyro meat (beef-lamb blend or all-beef), cooked and warmed; 1 cup (150 g) crumbled feta cheese; ¾ cup (85 g) shredded kasseri or provolone cheese; 3 medium (360 g) Roma tomatoes, diced, seeds removed; ½ medium (75 g) red onion, finely diced; ¾ cup (115 g) Kalamata olives, pitted and halved; ¾ cup (180 ml) store-bought tzatziki sauce or homemade, chilled; 2 tbsp (6 g) fresh oregano or dried oregano, finely chopped if fresh; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 1 tbsp (15 ml) fresh lemon juice (optional); 1 tbsp (15 ml) extra virgin olive oil (optional); kosher salt and freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

Crispy pita chips layered with warm spiced gyro meat, melted feta and kasseri cheese, fresh tomatoes, red onion, and Kalamata olives, then finished with cool tzatziki drizzle and fresh herbs. A Mediterranean twist on nacho night that's shareable, impressive, and packed with bold flavors.

Prep: 20 min
Cook: 12 min
Total: 32 min
Makes: 1 sheet pan, 4 servings

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Ingredients

4 servings

6 oz (170 g) store-bought pita chips or homemade baked pita chips
12 oz (340 g) sliced gyro meat (beef-lamb blend or all-beef), cooked and warmed
1 cup (150 g) crumbled feta cheese
¾ cup (85 g) shredded kasseri or provolone cheese
3 medium (360 g) Roma tomatoes, diced, seeds removed
½ medium (75 g) red onion, finely diced
¾ cup (115 g) Kalamata olives, pitted and halved
¾ cup (180 ml) store-bought tzatziki sauce or homemade, chilled
2 tbsp (6 g) fresh oregano or dried oregano, finely chopped if fresh
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
1 tbsp (15 ml) fresh lemon juice (optional)
1 tbsp (15 ml) extra virgin olive oil (optional)
kosher salt and freshly ground black pepper, to taste

Equipment (6)

1 large sheet pan (18×13 inch / 45×33 cm)
Small skillet or saucepan
Small bowl for mixing
Cutting board
Sharp knife
Measuring spoons and cups

Steps

Before you start

Preheat oven to 375°F (190°C)
Chop all vegetables ahead and store in separate containers
If using store-bought gyro meat, remove from packaging; if cooking from raw, slice thin and season with gyro spices first

1
Arrange and warm pita chipsOven 375°F / 190°C
- Spread the pita chips in a single layer on your large sheet pan.
- Place the pan in the preheated 375°F (190°C) oven for 2–3 minutes just to warm the chips through and crisp them slightly.
- This prevents them from getting soggy when you add the toppings.
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Ready when: Chips are warm and smell toasty
Tip: Don't skip this step—warm chips will better hold the weight of the toppings and stay crispier.
2
Layer cheese and meatOven 375°F / 190°C
- Remove the pan from the oven but keep it warm.
- Scatter about two-thirds of the crumbled feta cheese and all of the shredded kasseri cheese evenly over the warm chips.
- Top with the cooked, warmed gyro meat distributed across the pan.
- Return to the oven at 375°F (190°C) for 4–5 minutes until the cheese begins to melt and the meat is heated through.
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Ready when: Kasseri is melted and bubbly, feta is softened, meat is steaming
Tip: Use two types of cheese—kasseri melts beautifully while feta keeps its tang even when warm.
3
Add fresh vegetables and olives
- Remove the nachos from the oven.
- While the cheese is still hot and slightly melted, scatter the diced tomatoes, red onion, and halved Kalamata olives evenly over the top.
- Sprinkle the remaining feta cheese across the vegetables.
- This ensures the vegetables don't wilt too much from the heat.
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Ready when: Vegetables are scattered and visible
Tip: Remove seeds from the tomatoes to prevent the nachos from becoming watery.
4
Dress with herbs and drizzle
- Sprinkle the fresh parsley and oregano over the entire sheet pan.
- Drizzle the chilled tzatziki sauce in a light, even pattern across the nachos—you want about 1 teaspoon per nacho portion.
- If using, finish with a light drizzle of olive oil and a small squeeze of lemon juice.
- Season with a pinch of salt and freshly ground black pepper to taste.
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Ready when: Nachos are fully dressed and ready to serve
Tip: Drizzle tzatziki just before serving so it doesn't soak into the chips. Serve immediately while the cheese is still warm and the chips are crisp.

Good to know

Tips

If your gyro meat is cold, warm it in a small skillet with 1 tablespoon of olive oil over medium heat for 2–3 minutes, stirring occasionally, before layering it on the nachos.
Seed your tomatoes by cutting them in half and gently squeezing out the watery center—this prevents soggy nachos.
For extra richness, sprinkle a small handful of crumbled saganaki (Greek fried cheese) or crispy prosciutto over the nachos before the final bake.
If you want to make these fully vegetarian, swap the gyro meat for seasoned marinated mushrooms or roasted eggplant that's been tossed with ground cumin, oregano, and garlic.

Make ahead

You can prep all vegetables up to 4 hours ahead and store them separately in the refrigerator. Cook the gyro meat up to 2 hours in advance and keep it covered in a warm spot. Assemble the nachos and bake just before serving to keep the chips crispy.

Storage & reheating

Best enjoyed immediately while warm and crispy. Leftovers can be covered and refrigerated for up to 1 day, but the chips will soften. Reheat gently in a 300°F (150°C) oven for 8–10 minutes. Do not freeze.

Substitutions

shredded kasseri or provolone cheese → Halloumi, Graviera, or mozzarella cheese. Halloumi and Graviera are traditional Greek cheeses with good melting properties. Mozzarella melts faster but is milder in flavor.
sliced gyro meat (beef-lamb blend or all-beef) → Sliced lamb, seasoned ground lamb cooked with yogurt and spices, or rotisserie chicken. For a lighter option, rotisserie chicken works well; for more authentic flavor, buy pre-made gyro cones from a Greek market and slice to order.
store-bought pita chips or homemade baked pita chips → Crispy pita bread torn into chips, crispy flatbread chips, or even crispy phyllo chips. Homemade pita chips baked at 375°F for 8–10 minutes are fresher and crispier if you have time.
store-bought tzatziki sauce or homemade → Greek yogurt mixed with diced cucumber, minced garlic, and lemon juice (1 cup yogurt, ½ cup cucumber, 1 clove garlic, 1 tbsp lemon juice). Making fresh tzatziki takes an extra 5 minutes but gives superior flavor and brightness.