I saw a picture of Greek Nachos on Pinterest (are you on Pinterest yet? It’s my favorite thing.), but the recipe the picture was linked to, I didn’t want to use.  So I kind of made up my own, based on this article.  It took longer than I had expected, because I was making it up (and because my son kept trying to sneak jello out of the fridge before dinner and I had to keep putting him in time out), but I’ll bet it would only take you 30 minutes or so.

Greek Nachos

For the sauce:
1/4 cup olive oil
4 ounces feta cheese
1/2 cup Greek yogurt (I used nonfat)
1/2 cup chopped fresh mint
1 lemon, juice and zest
about 1/4 cup cubed seedless cucumber, more or less
salt and pepper

In a blender combine feta, yogurt, olive oil, mint, and zest and juice of lemon; sprinkle with salt and pepper. Blend until smooth.  The liquid in the cucumber thins the sauce, so add the cucumber little by little until sauce is at a pourable consistency.

For the beef:
1 medium red onion, diced
2 cloves garlic, minced
1/2 pound extra lean ground beef
1 teaspoon cumin
2 teaspoons dried oregano
1/2 teaspoon cinnamon
1 teaspoon paprika
1/4 cup fresh oregano, chopped
salt and pepper

4 pita pockets
chopped tomatoes and cucumbers
extra crumbled feta for the top

Preheat oven to 400.

Cut pitas into wedges, drizzle with olive oil, and bake for about 10 minutes, or until crispy.

Meanwhile, add 1 tablespoon of oil to a skillet, and cook onion and garlic until transparent.  Add ground beef, cumin, dried oregano, cinnamon, a big pinch of salt and pepper, and paprika.  Cook until brown.  If it starts to dry out, add a little water to the pan.  Before serving, toss in the fresh oregano and stir well.

To assemble nachos, put chips on a serving plate and top with beef, sauce, tomatoes, cucumbers, a little extra feta, and olives (if you like olives, I do not so I left them out.)