Greek Nachos

By sarah_dillard

Ingredients

• Feta Sauce:
• Greek Nachos (adapted from a Bittman Video)
• Serves 4
• 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
• 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

Preparation

Step 1

Making Sauce:
Basically, just stick all your ingredients in a blender and give it a whirl. Be sure to get the zest off your lemon before you juice it. I like to use a microplane for this. It’s a bit easier that way. The zest adds a lot of fresh flavor to the sauce to counter the sharpness of the feta and yogurt.

Making Chips:
Making the Chips. I didn’t photograph this, but for this recipe all I did was cut the pita into eights. Don’t peel apart the two sides of the pita. Leave them whole which will make a thicker chip that will hold up better to loads of toppings.

Put your pitas on a baking sheet and drizzle them with some olive oil and a pinch of salt. Bake them at 400 degrees for about 30 minutes, stirring them once or twice while they are cooking. The chips may not become completely crisp, but they should be mostly crisp. I wouldn’t recommend doing these too far in advance as it’s kind of nice to have warm chips.