Greek Style Nachos with Baked Pitas - inspired by
Sandra Lee
4
pitas2 T EVOO
4-6 tsp
Greek seasoning1 clove garlic, minced
1 T minced onion
1 lb groung lamb, beef or venison (although 1/2 lb would be MORE than enough)
1 cup
hummus1 cup
tzatiki1 large tomato, finely chopped
1/4 cucumber, finely chopped
1/2 red oinion, finely chopped
1/2 can sliced black olives
1 cup lettuce, shredded
1/2 cup feta cheese, crumbled
1. Brown meat with garlic, minced onion and 2 tsp
Greek seasoning. Drain. Meanwhile, prepare
pitas and toppings. For
pitas, use a pizza cutter to section each one into 8 wedges. Arrange on a foil lined baking sheet. Brush with olive oil and sprinkle with 2 tsp
Greek seasoning. Bake at 400 for 10-12 minutes, until brown and crispy. Chop all toppings.
2. Spread
hummus along the bottom of a deep dish pie plate. Sprinkle with remaining Greek seasoning. This isn't really all that necessary but I only had a little bit left so I used it up.
3. Top with ground meat. Like I said, I used an entire pound but 1/2 would have been more than enough. I now wish I had kept the other half to put on pizza tonight.
4. Top with
tzatiki. Don't worry - I will never figure out how to spell this word.
5. Top with remaining toppings, ending with feta cheese.
Serve with baked pita chips and/or regular tortilla chips. This makes a delicious appetizer or an interesting meal. We had it for our meal with
cucumber dill salad. The only problem is, we ate less than half of it and it doesn't do to well as leftovers.
This is the sauce I love to serve with soft pretzels. There are no measurements, it is all to taste. Usually, I use mostly mayo, a small squirt of mustard and about twice as much honey as mustard. It's up to you, and what your taste buds prefer!
Bacon and Cream Cheese Dip - from Mumma
Greek Style Nachos with Baked Pitas - inspired by Sandra Lee
2. Spread hummus along the bottom of a deep dish pie plate. Sprinkle with remaining Greek seasoning. This isn't really all that necessary but I only had a little bit left so I used it up.
3. Top with ground meat. Like I said, I used an entire pound but 1/2 would have been more than enough. I now wish I had kept the other half to put on pizza tonight.
4. Top with tzatiki. Don't worry - I will never figure out how to spell this word.
5. Top with remaining toppings, ending with feta cheese.
