sheet pan greek pita nachos

my dream meal, cute.

sheet pan greek pita nachos

ingredients:

nachos

• 3 pitas of choice, cut into triangles (i used whole wheat)

• 3 medium cucumbers, finely diced

• 1/2 cup cherry tomatoes, halved

• 1 handful of fresh dill, finely chopped

• 1 forkful of pickled red onions

• 1 pound of ground meat (i use beef, but lamb would be great too)

• 1 ripe avocado, cubed

• 1 cup crumbled feta cheese

• olive oil

• sea salt

hummus dressing

• 1 single serve container (5.3oz) plain greek yogurt

• 1/3 cup hummus of choice (i used garlic hummus)

• 2 tbsp of water to thin (may need more or less depending on how thick your hummus is)

directions:

preheat the oven to 350F and prepare a baking sheet with parchment paper. cut your pita into triangles, then transfer to the baking pan. drizzle with a generous amount of olive oil, toss to coat evenly, and bake for 20 minutes.

while the pita is cooking, chop up the veggies (cucumbers, tomatoes, dill, pickled onions) and set aside.

prepare the dressing by whisking the yogurt, hummus, and water in a measuring cup or glass. you’ll want to achieve a thick yet slightly runny/pourable consistency, so add water accordingly. set aside.

cook your ground meat according to package instructions. i do about 7-8 minutes on the stovetop over medium heat. once cooked, set aside.

remove the baking sheet from the oven. layer on the ground meat and veggies. top everything with a layer of crumbled feta before pouring over the hummus dressing. use the pita chips to scoop up the toppings and enjoy!

note that these are best eaten served right away, but feel free to store in the fridge for a day in an airtight container. after that, the pita may get stale/soggy!