Greek-Style Nachos
Updated Aug. 26, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4pita pockets, white or whole wheat, cut into wedges
- About ½ cup olive oil
- Salt
- 4ounces feta cheese
- ½cup yogurt, preferably whole-milk
- ½cup chopped fresh mint
- 1lemon
- Freshly ground black pepper
- 1medium onion, chopped
- ½pound ground lamb
- 1tablespoon ground cumin
- 2 or 3medium ripe tomatoes, chopped
- 1medium cucumber, peeled and seeded if necessary, and chopped
- ½cup calamata olives, pitted and halved (optional)
Nutritional analysis per serving (4 servings)
733 calories; 51 grams fat; 14 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 5 grams polyunsaturated fat; 51 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 23 grams protein; 983 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.
- Step 2
In a blender or food processor, combine feta, yogurt, ¼ cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)
- Step 3
Put two tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you’re using them.
Private Notes
Comments
I wanted the sauce to be more like Tzetziki (sp?), so I added garlic. Out of family of six, three love sauce, one thinks too salty. Might be interesting to try with traditional tzetziki next time. Also - served more like tacos this time - with all the stuff in separate bowls so people could make their own combinations. Bigger hit as a result.
Skip the lamb.
Cook up some nicely chopped "meaty" mushrooms, like Portobello or cremini. Be sure the water released is cooked off so the mixture won't be too soupy.
These turned out delicious! I used Persian lavash bread leftover from a new year’s celebration, and substituted ground Impossible meat to keep it vegetarian. The flavors were well received and this will go into our regular rotation.
Simple and delicious! Fit in as an appetizer in my muscle-centric house.
Absolutely delicious. I made the sauce the day before to save some time and used gluten free pita crackers instead of actual pita. The tomatoes and cucumbers elevated it 5 stars!!! (Ps I salted the tomatoes before I added them) ❤️
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