Ok you know I love Mexican food, well maybe you don't know, but I do. However I also love to try new ideas when I'm cooking. I've had this recipe in my head for awhile now but haven't had the occasion to make it before now. So what is it? Greek Nachos!!! All the cheesy crunchy goodness of regular nachos but with a little Mediterranean flare. And of course gluten free.
One of the things that I really miss about not eating gluten is spanikopita. I've tried recipes for gluten free phyllo dough, I've made it using brown rice tortillas but no matter what I try it just doesn't have them same flaky texture that makes spanikopita so good. So I've given up on that and decided I needed to find a new way to enjoy that cheesy spinach filling. And that's when the nachos idea popped into my head. However, what is the use of eating spanikopita without having a Greek salad to go with it? And this is where my nachos really started to take shape.
Warning I did not measure anything in this recipe but I think you'll be able to follow it anyway.
First I combined chopped frozen spinach, garlic, feta, and Parmesan in a frying pan sautéing it with a little olive oil. You can add as much or as little cheese as you'd like. I personally like a lot of cheese! There are definitely more in depth recipes for this filling, but I usually opt for simple. While this is cooking lay corn chips in a single layer (a little overlap is good) on a baking sheet. Once the spinach mixture is nice and gooey spread it over the chips and then top with more Parmesan cheese. Pop this in the oven at 350 and wait for the cheese to melt.
While that is cooking it's time to make the Greek salad topping. Chop up a red onion and a tomato, or if your grocery store sells pre chopped produce like mine does you can just do what I did and buy that. Then cut a cucumber into small pieces. Mix in some chickpeas and feta and your salad is pretty much ready to go. I can take or leave black olives and my husband doesn't really like them at all, so I left them out but you could certainly add them and it would be delicious. Then for the dressing you can absolutely buy a bottled Greek dressing but I always prefer to make my own, I just feel like it's a little fresher. I used my Arlotta Lemon Olive oil and red wine vinegar, super simple but super tasty!!
Your chips should be almost done by now. Pull them out of the oven and let them cook just slight lily before spreading the salad mixture on top. I also bought Cedar’s Tzatziki sauce to add a dollop or two on top!
This is a great food to bring to a party anytime of the year. I'm bringing it to a Super Bowl party but I can also see myself making this for a summer BBQ. And even though there is a lot of cheese in it, it definitely feels a little lighter than regular nachos.
Sorry again for the lack of measuring, but I hope you all have fun with this recipe!!