Greek-Style Seven-Layer Lamb Dip Sauce

Ingredients:

• 1 pack (400 gr.) pita flatbreads
• 450 g of minced young lamb
• 1 pack (450 g) prepared hummus
• 1.5 cups tzatziki sauce (recipe preparations)
• 4 tsp Greek spices
• 1 teaspoon garlic salt
• 1 cup shredded iceberg lettuce
• 2 diced plum tomatoes medium size
• 1/2 red onion, diced
• 1/2 cup chopped Kalamata olives
• 1 pack (110 g) crumbled feta cheese
• Olive oil cooking spray

Preparation:

1. Preheat oven to 190°C (375°F). Line 1 or 2 baking sheets with foil. Cut each tortilla into 8 triangles. Divide each triangle into two layers and place them on the prepared baking sheet(s), crust side down.
2. Spray with olive oil cooking spray. Sprinkle with half of the Greek spice mix (a dry spice mix consisting of: 2 teaspoons salt, 1 teaspoon pepper, 2 teaspoons dried oregano, 1 1/2 teaspoons onion powder, 1 teaspoon cornstarch, 1 teaspoon parsley, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg; plus optional spices: 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 2 teaspoons garlic powder, 1 teaspoon dried dill, 1 teaspoon marjoram, 1 teaspoon rosemary). Bake for 7-10 minutes, until golden.
3. Meanwhile, in a large skillet, brown the ground lamb with garlic salt and the remaining half of the Greek spices. Trim off any excess fat. Spread the hummus in the bottom of a shallow 1.5-liter dish. Top with a layer of ground lamb, then tzatziki. Next, layer with iceberg lettuce, tomatoes, onions, olives, and feta cheese. Serve the dipping sauce at room temperature with pita chips.