Say yes to Greeks bearing nachos.

Mark Bittman in the NYTimes yesterday had recipe for what he called Greek Nachos.

I made this last night (minus the mint, forgot; minus the olives, too expensive) added oregano (Turkish, from Penzeys, couldn't resist) and green onions to the meat at the end. It was wonderful. The feta-yogurt-lemon sauce is absolutely inspired and could find a home in many other dishes. Also, his method of warming pitas (that is, rub with olive oil and heat in 350 degree oven for 10 minutes) gives store-bought pitas just the lift they need to become enjoyable. I had this for dinner last night, breakfast this morning, and finished it off (with some pinot blanc) tonight. The dish did not lose any luster overnight, and I made them more like a regular pita (split, with a spoonful of the goodies inside) and less like a nacho. Highly recommend, and could not stop talking about the recipe today.