Greek "nachos"

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 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)

Recipe

• 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.