Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Greek Nachos
Prep Time:
30
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
6
Servings
Author:
Nick Evans
Homemade pita chips with ground lamb, feta cheese sauce, and topping galore make these nachos different and excellent.
Ingredients
12
pitas
,
cut into eights
1 ½
pounds
ground lamb
1
Teaspoon
cumin
Olive oil
,
for drizzling on chips
Salt for chips
Feta Sauce:
1
Container
,
17.6 ounces Greek yogurt
1
Cups
Feta Cheese
1
Lemon
,
juice and zest
3
Tablespoons
fresh mint
2
Tablespoons
olive oil
Toppings:
1
red pepper
,
diced
¼
Cup
sun-dried tomatoes
,
diced
½
Cup
feta
,
crumbled
¼
Cup
kalamata olives
,
diced
½
red onion
,
sliced
1
cucumber
,
peeled, seeded, and diced
2
jalapenos
,
de-seeded and diced
Instructions
Place ingredients for feta sauce in a blender and blend. Zest off the lemon before juicing it.
Drizzle a bit of olive oil over the sauce (or mix it with the other ingredients).
Cut pita into eights without peeling them apart. Place pitas on a baking sheet and drizzle with olive oil and a pinch of salt.
Bake at 400 degrees for about 15 minutes (stirring once or twice while cooking).
Chop toppings.
Place lamb in a skillet with a pinch of salt and cumin. Let it cook for 15 minutes, stirring a few times until it browns.
Place pitas on a platter, add lamb, and a few spoonfuls of sauce.
Serve with toppings!
Notes
Adapted from a
Bittman Video
.
Nutrition
Serving:
1
plate
|
Calories:
817
kcal
|
Carbohydrates:
74
g
|
Protein:
39
g
|
Fat:
41
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
16
g
|
Cholesterol:
111
mg
|
Sodium:
1143
mg
|
Potassium:
777
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
965
IU
|
Vitamin C:
45
mg
|
Calcium:
243
mg
|
Iron:
5
mg