4 whole wheat pitas, cut into wedges
1/4 cup olive oil plus oil for drizzling on pitas
Salt, ground cumin and cayenne pepper (1 Tbsp. each)
4 ounces reduced-fat feta cheese
6 ounces Greek non-fat plain yogurt
1/2 cup fresh chopped mint
1 Tbsp. ground pepper
1 medium onion, chopped
1 pound ground lamb (I used grass-fed lamb, locally grown. But lean turkey would work, too)
3 medium ripe tomatoes, chopped
1 medium cucumber, peeled and chopped
1/2 cup olives, pitted and chopped
- Heat oven to 350 degrees. Arrange pita chips in a layer on baking sheet. Brush or drizzle with olive oil, and sprinkle with the salt. cumin and cayenne pepper. Bake until they get toasty, crisp and start to brown, about 10 minutes. Turn once during baking. Put in warm oven or cover with foil to keep warm.
- In blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and juice from lemon, plus ground pepper. Blend until it is a smooth creamy yogurt sauce.
- In large skillet, heat 2 Tbsp oil and onions over medium-high heat until soft, about 5 minutes. Add lamb and cumin, and sprinkle with salt and pepper. Cook until meat is cooked through, about 5 to 10 minutes. Drain off any fat.
- Put the pita chips on a serving platter. Top with the lamb and onions, then top with the tomatoes, olives and cucumbers. Spoon some of the yogurt feta sauce over the top, and serve the rest on the side.