Greek Nachos

Greek Nachos

Just a moment please...

Yield
Serves 4.
Prep Time
Cook Time
Total Time

Homemade pita chips with ground lamb, feta cheese sauce, and topping galore make these nachos different and excellent.

Ingredients

12-16 pitas, cut into eights. I like making extra chips for snacking later
1 1/2 pounds ground lamb
1 Teaspoon cumin
Olive oil, for drizzling on chips
Salt for chips

Feta Sauce:

1 Container (17.6 ounces) Greek yogurt
1 to 1 1/2 Cups Feta Cheese
1 Lemon, juice and zest
3 Tablespoons fresh mint
2 Tablespoons olive oil

Toppings: (These are what I used, but go crazy)

1 red pepper, diced
1/4 Cup sun-dried tomatoes, diced
1/2 Cup feta, crumbled
1/4 Cup kalamata olives, diced
1/2 red onion, sliced
1 cucumber, peeled, seeded, and diced
2 jalapenos, de-seeded and diced
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Helpful Equipment

Microplane zester Blender

Directions

1) Place ingredients for feta sauce in a blender and blend. Zest off the lemon before juicing it.

2) Drizzle a bit of olive oil over the sauce (or mix it with the other ingredients).

3) Cut pita into eights without peeling them apart. Place pitas on a baking sheet and drizzle with olive oil and a pinch of salt.

4) Bake at 400 degrees for about 15 minutes (stirring once or twice while cooking).

5) Chop toppings.

6) Place lamb in a skillet with a pinch of salt and cumin. Let it cook for 15 minutes, stirring a few times until it browns.

7) Place pitas on a platter, add lamb, and a few spoonfuls of sauce.

8) Serve with toppings!

Adapted from a Bittman Video.