Greek-Style Nachos

Cuisine
Course , ,
Servings 4
Description
We have made these "nachos" many times since reading the original recipe by The New York Times Minimalist column writer Mark Bittman. These nachos are much much lighter than the usual and they taste really great too.
Noted on 2/13/2012
Ingredients
  • 4 pita breads, white or whole wheat, cut into wedges and separated
  • Spray olive oil
  • Salt, to taste
  • 4 oz dairy free feta cheese
  • 1/2 cup dairy free sour cream or dairy free plain yogurt
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/2 cup chopped fresh mint leaves
  • 3 clove garlic, peeled and minced
  • 1 lemon
  • Freshly ground black pepper
  • 1 medium onion, diced
  • 1 lb ground lamb
  • 1 tbsp ground cumin
  • 2 or 3 medium ripe tomatoes, diced
  • 1 medium English or hot-house cucumber, diced
  • 1/2 cup kalamata olives, pitted and halved
Method
  1. Heat oven to 350°F. Spray the pita wedges lightly with olive oil and arrange them in one layer on baking sheets. Bake until they begin to color, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.
  2. In a blender or food processor, combine feta, sour cream or yogurt, 1/4 cup olive oil, garlic, mint and zest and juice of a lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)
  3. Put remaining tablespoon 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 pita chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives.
Cook's Notes
Source/Adapted From
Mark Bittman in The New York Times