Greek-Style Nachos

Makes 4 servings


For the sauce:

4 ounces crumbled feta cheese

1/2 cup Greek yogurt (I used 2%)

2 tablespoons extra virgin olive oil

1/2 cup chopped mint leaves

Zest and juice of one lemon

Salt and pepper to taste

 

8 ounces pita chips (homemade or store bought)


Toppings:

1 tablespoon virgin olive oil

1/2 medium white onion, chopped

1/2 pound ground turkey (or ground lamb or beef)

1 tablespoon cumin

Salt and pepper to taste

1/2 cup tomatoes

1/2 cup cucumber

1/2 cup red onion

1/2 cup sliced black olives (or kalamata olives)

Sliced pepperoncini

Crumbled feta


To make the sauce, combine the feta, Greek yogurt, olive oil, mint, lemon zest, and lemon juice in a food processor or blender. Mix until smooth and season with salt and pepper.


In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the onion and cook until softened, about 5 minutes. Add the turkey and cumin. Season with salt and pepper. Cook until the turkey is cooked through, about 7 minutes.


Divide the pita chips among plates. Top each plate with a bit of turkey, the feta sauce and a mix of the other toppings.


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