Sheet-Pan Gyros Nachos with Pita Chips and Whipped Feta

Method

1. Heat the oven to 200 °C. Cut each pita into 8 wedges (split thick pitas into two thinner rounds first). Toss with the olive oil, the oregano and the salt, spread in a single layer on a 30×20 cm baking tray and bake in the oven for 8 min, turning once, until golden and crisp. They crisp up further as they cool.

   Add in this stepPita breads 2Olive oil (for the chips) 2 tbspDried oregano ½ tspSalt (for the chips) 1 pinch

   oven

2. Meanwhile, slice the pork into thin strips about 5 mm thick and mix with the olive oil, garlic, paprika, cumin, lemon juice, salt and the rest of the oregano. Leave for 10–15 minutes.

   Add in this stepPork shoulder, boneless 240 gOlive oil (for the pork) 1 tbspGarlic cloves, minced 1Sweet paprika 1 tspGround cumin ¼ tspLemon juice 2 tspSalt ½ tspDried oregano 1 tsp

3. Blend the feta, yogurt and olive oil with a stick blender or in a food processor for 2 min until completely smooth and fluffy. If it's too thick, add a spoonful of water.

   Add in this stepFeta 100 gGreek yogurt 80 gOlive oil (for the whipped feta) 1 tbsp

4. Dice the tomato and cucumber into 1 cm cubes, slice the red onion thinly, halve the olives and tear the mint leaves.

   Add in this stepTomato 1Cucumber ½Red onion ¼Kalamata olives, pitted 8Fresh mint leaves 2 tbsp

5. Heat a large frying pan over high heat until very hot and sear the pork in a single layer in 1 batch(es), 7 min per batch, until browned and crisp at the edges with no pink inside (71 °C).

   high heat

6. Pile the warm pita chips on a large platter or the baking tray, scatter over the hot pork, add spoonfuls of whipped feta and top with the tomato, cucumber, onion, olives and mint. Serve straight away, before the chips soften.