Beef, spinach and feta gozleme
By Australian Beef.
Perfect as an entrée or main, this Middle Eastern inspired dish will become a firm favourite.
Preparation: 10 minutes
Cooking: 20 minutes
- 500g lean beef mince
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 small red onion, finely diced 2 tsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp chilli flakes (optional) Zest of 1 lemon
- 4 large Greek pitta breads
- 1/2 cup grated cheddar cheese 60g baby spinach
- 100g feta cheese, crumbled
Baby tomato Cucumber ribbons Baby rocket salad Lemon wedges
- In a large non-stick frying pan heat half the oil over medium-high heat. Add the garlic and onion and cook for 3-4 minutes or until softened. Add mince, breaking up lumps with the back of a wooden spoon and cook for 5 minutes or until browned. Add spices and cook for a further minute. Season to taste and set aside to cool slightly. Stir through lemon zest.
- Sprinkle half the cheddar over one of the pitta breads. Top with half the mixture, followed by half the spinach and half the feta. Top with another pitta bread. Repeat with remaining pitta breads, cheddar, beef mixture, spinach and feta.
- Preheat a large non-stick frying pan or barbecue hot plate to medium-high heat. Brush both sides of one gozleme with remaining oil. Cook for 3-4 minutes on each side, pressing down with a spatula and turning carefully, until crisp and golden. Set aside and cover with foil to keep warm. Repeat the process with the remaining gozleme.
- Cut the gozleme into quarters and serve with lemon wedges and salad.
- If you can’t find any Greek pitta breads, you can substitute for any flatbreads.
- Add the mince into the pan from the outside in, crumbling as you add, for best results.
- Feel free to add char-grilled vegetables such as corn, asparagus or zucchini for some
- extra crunch.