Greek "nachos"

Everyone likes nachos. Here, the concept is the same, the flavor pallet is different.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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 of 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)

Directions

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.