Greek-style nachos
Serves 4
Baked pita wedges with dollops of
feta and Greek yogurt whip, and topped with a Greek salsa of
tomatoes, cucumber, red onion and olives.
4 medium-size pita breads (whole
grain or regular)
3 tablespoons extra virgin olive oil
½ cup plain Greek yogurt
4 oz (115g) feta cheese — crumbled
¼ cup canned cannellini beans — rinsed and drained
2 teaspoons lemon juice
1 garlic clove — roughly chopped
2 tomatoes — diced
½ cup peeled, deseeded and diced cucumber
¼ red onion — finely diced
8 Kalamata olives — quartered
1 tablespoon finely chopped fresh flat-leaf parsley
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon fresh ground black pepper
PREHEAT the oven to 400ºF/200ºC. USING 1
tablespoon of the oil, brush both sides of each pita bread evenly.
CUT each pita bread into 8 wedges. PLACE on a baking tray and bake
for 9 minutes. WHILE the pita wedges cook, place the Greek yogurt,
feta, white beans, garlic and lemon juice in a food processor or
blender and process until smooth. MIX together the tomatoes,
cucumber, red onion, olives, parsley, oregano, salt and pepper with
1 tablespoon of the olive oil in a bowl until combined. PLACE the
baked pita wedges on a serving plate. DOLLOP the whip evenly over
the pita wedges, then spoon the salsa on top. DRIZZLE with the
remaining tablespoon of extra virgin olive oil to serve.
© MediterrAsian.com