Greek Nachos

Another yummy recipe from Jessie.  I'll take nachos any way I can get them, and these were a tasty twist on the originals!

pita chips (I've included how I make them below)

4 ounces feta cheese

1/2 cup plain yogurt

1/2 cup chopped fresh mint (I couldn't find fresh mint for the life of me, but our sauce still tasted good)

zest and juice of 1/2 lemon

Freshly ground black pepper

1 medium onion, chopped

1/2 pound ground lamb

1 tablespoon ground cumin

2 or 3 medium ripe tomatoes, chopped

1 medium cucumber, peeled and chopped

1/2 cup calamata olives, pitted and halved (optional).

To make pita chips:Preheat oven to 375.
Pull pitas apart and cut into fourths or eighths, depending on what size you want your chips to be. Lay in a single layer on a rimmed baking sheet. Spray lightly with cooking spray and sprinkle with whatever seasonings sounds good. Garlic salt with a little pepper is my favorite.
Bake for 12-15 minutes or until browned in color.  Set aside.

In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. 

Heat two tablespoons of olive oil in a skillet over medium-high and cook onions until soft, about 5 minutes. Add lamb and cumin and season 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.