Top toasted pita wedges with turkey, feta, and other Mediterranean staples for a fresh take on nachos.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Split each pita bread into two rounds; cut each into six wedges. Place in a single layer on two baking sheets. In a small bowl stir together olive oil, cumin, and salt; brush wedges with mixture. Bake 12 minutes or until crisp and light brown. Cool slightly.

  • Meanwhile, make yogurt sauce: In a small bowl combine yogurt, lemon zest, and lemon juice. Season with salt and black pepper.

  • Pile toasted pitas on one baking sheet. Top with turkey and feta. Return to oven. Bake 10 minutes or until warmed through. Remove from oven. Drizzle with half the yogurt sauce. Top with pomegranate seeds and mint. Pass remaining sauce.

Nutrition Facts

456 calories; 16 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 97 mg cholesterol; 689 mg sodium. 411 mg potassium; 42 g carbohydrates; 2 g fiber; 8 g sugar; 33 g protein; 0 g trans fatty acid; 204 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 83 mcg folate; 2 mcg vitamin b12; 309 mg calcium; 3 mg iron;