Back in September, Chris and I went out for a date to our favorite local wine bar, Screwtop. (No surprise there.) September was an especially exciting month though, because it was GREEK wine month at Screwtop! As I mentioned in my post documenting the night, Chris & I ordered a special on the menu, the Greek Nachos… and we just loved it! The dish has reappeared on the menu recently, and we’ve already ordered it again on another occasion.
When I find a restaurant dish I love, I can’t help but try to recreate it. There wasn’t much to be found when I searched Google for “Greek Nachos,” but I did skim some different recipes, revisited the Screwtop menu, and then ended up figuring out my own cooking process as a result. The Greek Nacho dish obviously isn’t an authentic Greek one, but with all of the ingredients that are involved, I would definitely say it is Greek-inspired.
On the Screwtop menu, the Greek Nachos are described as: “Pita topped with lamb chili, feisty feta with a side of tzatziki.” Delicious! I made dill sauce instead of tzatziki, just because of the ingredients I had available. This recipe is so easy that I feel a little silly writing it out!
- Cook 1 pound of ground lamb meat in a pan on the stove over medium heat.
- Meanwhile, add 1/2 onion (diced), various bell peppers (diced), and 1 jalapeno (seeded and minced) to the pan. Continue cooking.
- Mix in the following spices in the quantities that you prefer: cumin, cayenne pepper, oregano, & cilantro.
- Spoon the mixture into the a serving bowl. Stir in generous amounts of feta cheese.
- Serve the lamb and feta with tortilla chips or pita bread and dill or tzatziki sauce on the side.
Enjoy! We sure did. No leftovers here!