Greek Nachos

• 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)

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.

pita pockets, olive oil, salt, feta cheese, yogurt, mint, lemon, onion, ground lamb, ground cumin, tomatoes, cucumber, olives

Taken from www.food.com/recipe/greek-nachos-383738 (may not work)