GREEK NACHOS

DiAnne · ‎09-22-2010

This recipe is also from Siri Daly's cookbook. I had a late lunch so this is what I had for dinner.

1 cup plain whole milk Greek yogurt
3 T fresh lemon juice
1 T honey
1 t garlic powder
1/4 t cayenne pepper

6 (5 inch) pita rounds
3 T olive oil
1-1/2 t paprika
1 t kosher salt

1-1/2 cups crumbled feta cheese
1 large red pepper, chopped
1 med red onion, finely chopped

1 med tomato, chopped
3/4 cup sliced kalamata olives
3 T thinly sliced fresh chives

Whisk together the yogurt, lemon juice, honey, garlic powder and cayenne pepper until smooth.

Preheat the oven to 400. Cut each pita into 8 wedges. Arrange in a single layer on an foil lined cookie sheet. Brush the pita wedges with oil and sprinkle with paprika and salt. Bake until crisp (10-12 minutes).

Remove pita wedges from oven and increase oven heat to high broil. Sprinkle with feta, bell pepper and red onion. Broil until cheese starts to melt (about 3 minutes). Remove from oven.

Sprinkle with tomato, olives and chives. Transfer the dressing to a squeeze bottle. Drizzle with your desired amount of dressing.

The only problem I had with this recipe (it was delicious) is that the pita bread started to get too brown before the cheese melted when broiling it. I left the instructions as they were because it may be my oven but be sure and watch it.

ETA: I had some leftover ingredients so I made a small one today. I baked the pita wedges 7 min instead of 10-12 and I only had under the broiler for about 2 minutes. The pita wedges were softer (which I preferred). If you like them harder follow the directions in the recipe.