Lamb gozleme one-pan pie

INGREDIENTS

• 1 tablespoon olive oil
• 500g lamb mince
• 2 teaspoons ground cumin
• 1 teaspoon sweet paprika
• 2 green shallots, thinly sliced
• 1 egg
• 240g baby spinach
• 3 jumbo white tortillas
• 1/2 cup fresh mint leaves, larger leaves torn, plus extra, to serve
• 1/2 cup fresh dill, plus extra, to serve
• 200g Castello Fetta Cubes in Brine
• Pinch of dried chilli flakes (optional)
• Lemon wedges, to serve

METHOD

• Step 1
  COOK THE LAMB Preheat a grill on high. Heat the oil in a 24cm ovenproof frying pan over high heat. Add lamb, cumin and paprika. Cook, stirring occasionally, for 4 minutes or until browned. Add shallot. Season. Transfer to a heatproof bowl. Add egg and stir until well combined
• Step 2
  WILT THE SPINACH Place spinach in a large heatproof bowl. Cover with boiling water and set aside for 30 seconds to wilt. Drain then refresh under cold running water. Drain again then use clean hands to squeeze out the excess liquid.
• Step 3
  ASSEMBLE & MAKE THE PIE Wipe pan clean. Spray with oil. Place a tortilla over base of pan. Top with half the lamb mixture, half the spinach and half the mint and dill. Crumble over half the feta. Sprinkle with chilli flakes, if using. Top with another tortilla and repeat layering with remaining lamb mixture, spinach, mint, dill, feta and chilli, finishing with remaining tortilla on top. Press down firmly. Cook over medium heat for 2 minutes or until base is light golden. Place under the grill for 2 minutes or until golden. Cut gozleme into wedges. Scatter over extra mint and dill. Serve with lemon wedges.