Greek Nachos

6 pitas

4 oz. Greek feta, crumbled

1/2 c. Greek yogurt

1/4 c. extra-virgin olive oil, divided

Juice of 1 lemon, divided

2 cucumbers, chopped

1/2 c. chopped kalamata olives

1 pint cherry tomatoes, halved

1/4 c. chopped dill

oregano, salt & pepper

Preheat oven to 400 degrees F.  Slice pita into wedges. Put triangles in a single layer on a baking sheet. Drizzle with 2 tbs. olive oil, sprinkle with salt, pepper and oregano. Toss to combine. Bake until toasted, about 10 minutes. Let cool.  Meanwhile, make whipped feta. In a large bowl, combine feta, 1/4 c. greek yogurt, olive oil and juice of half a lemon. With a hand mixer, mix until fluffy.  Dollop whipped feta on baked pita chips. Garnish with cucumber, olives, tomatoes, and dill. Drizzle with more olive oil and the remaining lemon juice over the chips.

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