Greek "Nachos"

Name: Greek "Nachos"
Ingredients: 4 pita pockets, cut into wedges; 1/2 cup olive oil; salt & freshly ground black pepper; 4 ounces feta cheese; 1/2 cup yogurt; 1/2 cup of fresh mint, chopped; 1 lemon; 1 medium onion, chopped; 1/2 lb ground lamb; 1 tablespoon ground cumin; 3 medium tomatoes, chopped; 1 medium cucumber, peeled and seeded if necessary, and chopped; 20 kalamata olives, pitted and halved (optional)

13 ingredients

8 steps

Ingredients

4 pita pockets, cut into wedges
1/2 cup olive oil
salt & freshly ground black pepper
4 ounces feta cheese
1/2 cup yogurt
1/2 cup of fresh mint, chopped
1 lemon
1 medium onion, chopped
1/2 lb ground lamb
1 tablespoon ground cumin
3 medium tomatoes, chopped
1 medium cucumber, peeled and seeded if necessary, and chopped
20 kalamata olives, pitted and halved (optional)

Directions

1

Preheat oven to 350 degrees F.
2

Arrange pita wedges in a single layer on a cookie sheet and brush or drizzle with 1 tablespoon olive oil.
3

Bake until slightly brown, turning once or twice, about 10 minutes; season with salt and keep warm in oven that has been turned off.
4

Using a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint, zest and juice of one lemon; season with salt and pepper.
5

Blend or process until smooth (alternatively, you can mash mixture, by hand, with a fork).
6

Heat 2 tablespoons olive oil in a skillet, over medium hight heat and cook onions until softenend, about 5 minutes.
7

Add lamb and season with cumin, salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes.
8

To serve: Place chips on serving plate, top with lamb, sauce, tomatoes, cucumbers, and olives.