One pot lamb gozleme

An easy and delicious weeknight meal with stacks of flavour.

Prep time: 10 mins | Cook time: 10 mins | Serves: 4

INGREDIENTS

• 1 tbsp olive oil

• 500 g lamb mince

• 2 tsp ground cumin

• 1 tsp sweet paprika

• 2 spring onions sliced

• 1 egg

• 200 g baby spinach

• 3 large tortillas

• half cup mint leaves (and extra to serve)

• half cup of dill (and extra to serve)

• 200 g feta

• dried chilli flakes (optional)

• lemon wedges (to serve)

METHOD

Preheat the grill. Place spinach in a heatproof bowl and cover with boiling water. After 30 seconds or so, drain then rinse with cold water. Squeeze out any excess liquid and set aside.

Heat olive oil in an ovenproof pan on high heat. Add lamb mince and spices. Cook until browned. Add spring onion, transfer to a heatproof bowl, add egg and stir until combined.

Turn heat down to medium and spray the pan with oil. Place tortilla on base of pan. Top with half the lamb mixture, half the spinach, half the herbs, half the feta (and optional chilli flakes). Repeat again with another layer and add a final tortilla on top. Pres down firmly and cook over medium heat until base is lightly golden.

Place pan under grill for 2 or so minutes until top is golden. Cut gozleme into wedges, scotter over extra herbs and serve with lemon wedges.