Greek Nachos

I found this recipe a few months ago and thought it sounded so interesting and unique. Since making it for the first time, Callie and I have made it on a regular basis and it has quickly become one of our family's favorite meals. These nachos are actually really filling so they can be eaten as a meal. They could also be made as a heartier appetizer (We made them as one of the appetizers at our Superbowl party). For our family, we doubled the recipe and it made enough for dinner for everyone plus a little left over. Here you go English family, enjoy!! :)

Ingredients:

1 package pita chips (approximately 10 oz)

1/4 cup olive oil + 2 tablespoons

salt

4 ounces feta cheese

1/2 cup plain yogurt

1/2 cup chopped fresh mint (**we didn't use the mint in ours and the flavor was great)

1 lemon

freshly ground black pepper

1 medium onion, chopped

1/2 pound ground lamb (**we used ground turkey instead)

1 tablespoon ground cumin

2 or 3 medium tomatoes, chopped

1 medium cucumber, chopped

1/2 cup calamata olives, pitted and halved (optional) (** we didn't use these either and it was still plenty flavorful)

Directions:

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. (You can also mash mixture by hand, with a fork, which is what we did. That way the feta stays a little bit chunky)

Put two tablespoons of olive in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle 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 it you're using them.