Monday, September 13, 2010
I like nachos. Usually when I need a quick meal I like chips with some beans and cheese and corn on top baked until they are awesome and served with guacamole and salsa on the side. This night I wanted to try something different though (and eat up a cucumber) so I searched for greek nachos. There was only one recipe that it seemed everyone and there mother was trying and naturally it contained meat. Other than that though, the flavors seemed great and just what I wanted. I used some sundried tomatoes and some cucumbers for my toppings with a delicious yogurt sauce but this is open to interpretation. I think that maybe some chickpeas or something would be great too.
Here is the original recipe. As you can see it is very different from mine so I should call it something like the basis for my recipe I guess.
2 white or whole wheat pita pockets cut into wedges
olive oil (about 1/4 cup total but probably less)
1/4 cup greek yogurt
2 ounces feta cheese (plus more for topping)
1 tsp fresh chopped mint
1 tsp lemon juice
salt and pepper
1/2 cucumber chopped
about 5 sundried tomatoes, rehydrated in boiling water and chopped.
1. heat the oven to 350 degrees. Arrange pita wedges on a cookie sheet and brush both sides with olive oil. Place in the oven for ten minutes, flipping once halfway through.
2. In a small bowl whisk together yogurt, feta, mint, lemon and 2 tbsp olive oil. Add salt and pepper to taste.
3. Arrange pita slices on a plate then top with cucumber and tomatoes. Drizzle or dollop yogurt mixture on top then serve. To yourself.