A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from June 22, 2009
Greek Nachos (Mediterranean Nachos; Pita Nachos; Pitachos)

"Greek nachos” (also called “Mediterranean nachos") is another variation of Tex-Mex nachos. Tortilla chips are usually replaced with pita bread and feta cheese is used. Other ingredients often added to Greek/Mediterranean nachos include cucumbers, black olives and olive oil.

In June 2009, the New York (NY) Times’ Mark Bittman wrote an article and produced a video on how to make Greek nachos. The term “Greek nachos” is cited in print from 1997 and possibly originated in Toronto.

“Pita nachos” is cited from 1990 and 1995, and the shortened “pita-chos” was first used by the blog Slashfood on February 7, 2006.

Sneaky Dee’s (Toronto)
Crisp corn tortilla chips covered with salsa roja, melted cheese, tomatoes, onions, mixed peppers, jalapenos, feta cheese & black olives...13.25

The Connection (Ithaca, NY)
Greek Nachos
S: $6.99 M: $12.99 L: $23.99 X: $43.99
White corn chips, feta, mozzarella, black olives, grilled chicken, salsa and tzatziki.

17 June 1990, Boston (MA) Globe, “Dining Out” by Jennifer Bloom:
One of our diners called it “pita nachos.”

2 August 1995, Fort Worth (TX) Star-Telegram, Food section, pg. 4:
Low-fat Tex-Mex including pita nachos, vegetable and cheese quesadillas, taco salad in baked tortilla cups and chicken enchiladas.

6 September 1995, Dallas (TX) Morning News:
HEALTHFUL TEX-MEX The menu includes pita nachos, taco salad, low-fat chicken enchiladas and Spanish rice.

Maine Sunday Telegram (Portland, ME) February 2, 1997
Page 2E
Since it opened in 1993, the Free Street Taverna has stuck to a winning formula of offering several authentic Greek dishes such as spanakopita and moussaka, and Greek-influenced dishes such as Greek nachos, which are topped with spinach, tomato, feta and kalamata olives.

12 May 1999, Idaho Statesman, “Fast food isn’t fast enough” by Karen Bossick:
This prompts them to experiment with ethnic fusion foods that meld two ethnic cuisines together, like Greek pizza and Mediterranean nachos.

Loaded Pita Nachos
Jul 10, ‘05 12:52 PM
Category:  Appetizers & Snacks
Style:  Mexican
Servings:  12
Everyone loves nachos and these are sure to please everyone in your family. The combination of spicy chili, rich sour cream and melted cheddar cheese is a guaranteed hit.

1 can (15 oz) chili with beans
3 round pita breads (6 to 8-inches)
1 tablespoon vegetable oil
1 can (4-oz) ORTEGA Diced Green Chiles
2 tablespoons all-purpose flour
1/8 teaspoon hot pepper sauce (optional)
1/2 cup sour cream
1 tablespoon milk
3/4 cup (3oz.) shredded cheddar cheese
1/3 cup diced tomato
1/3 cup sliced ripe olives
1/4 cup chopped green onions (...)

Pita-chos - Mediterranean nachos
Posted Feb 7th 2006 4:12PM by Sarah J. Gim
Sarah’s Pita-chos
Cut pita bread into wedges to make pita chips. These can be deep-fried, but I find that brushing them with olive oil and baking them is much easier.

Place pita chips on a plate. Top with hummus (in place of refried beans), baba ghanouj (roasted eggplant dip instead of salsa), grilled lemon/garlic/oregano chicken (instead of Mexican-spiced grilled chicken), feta cheese (in place of regular nacho Jack cheese), chopped tomatoes, artichoke hearts, and red onions, Greek olives (instead of plain black olives) and flat leaf parsley (instead of cilantro).

Thursday, March 16, 2006
Midnight Snack: Greek Nachos
Greek Nachos
Tortilla Chips (pita chips would probably work great too)
English cucumber, diced
Cherry red or golden tomatoes, diced and seeded
Pepperoncini, sliced
Olives, diced (optional)
Roasted Red Pepper, diced (optional)
Shredded Mozzerella
Crumbled Feta (Trader Joe’s Mediterannean feta)
Fresh ground black pepper
Dried Oregano
Crushed Red pepper flakes, to taste

,a href=’http://chowhound.chow.com/topics/320044">Nachos in T.O. - Ontario (including Toronto) - Chowhound
Rose and Crown at yonge & eglinton used to do a great greek nachos, but I haven’t been there in years
bbbradk Aug 23, 2006 07:50PM

Not Your Regular Nachos: Mediterranean Nachos
Thu, 07/10/2008 - 3:00pm by partysugar
Mediterranean Nachos
Original recipe by PartySugar

1 package pita bread
3 tablespoons extra virgin olive oil
cayenne pepper, salt, and black pepper to taste
1-1 1/2 cups Spanish sheep’s milk cheese, grated
1/4 cup crumbled goat cheese
5 roasted or grilled cherry tomatoes, chopped
1/2 cup pitted kalamata olives, chopped
2 tablespoons green pepper, minced
1 green onion, dark green and white ends removed, minced
1 tablespoon fresh parsley, minced
1 lemon wedge (...)

The Punky Chef Attacks!
Greek Nachos – A Great Late Night Snack
April 3, 2009
1. Soft pita – you can do these with the more common thin pitas, but I found this great, thick soft pita tonight in the grocery store and these work MUCH BETTER.  They withstand the topping and toasting, and they have such a great texture and taste.  Treat yourself!  If you’re snacking this late, you probably did something to deserve it, right?
2. Tub of Pesto
3. 1 Tomato
4. Feta Cheese
5. Greek (Calamata) Olives

New York (NY) Times
The Minimalist
Behold, the Greek Nacho

Published: June 19, 2009
NACHOS can be fun as a bar food, but they’re usually not much more than that. The underlying concept — a kind of loose lasagna of crispy bits topped with meat and a salty, flavorful sauce — isn’t bad, though the execution often is. Still, if you made them at home with fresh chips, decent ground meat and some kind of cheese sauce that wasn’t orange, you would have something interesting.

I’m taking this one step further, substituting like mad to create an appetizer or snack that you might call Greek-style nachos. In doing so, I’m hoping to liberate the entire concept and take it in a few different directions.

My nachos go like this: pita triangles toasted with olive oil; a sauce made with feta and yogurt, spiked with mint and lemon; a meat topping of ground lamb with onion and cumin; and a garnish of chopped tomatoes, cucumbers and olives. The whole thing takes maybe a half hour, and it’s all familiar except for the arrangement. 

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Monday, June 22, 2009 • Permalink