We love spanakopita. We love flatbreads. We thought, well, why not do it like the Turks and make our own spin on gozleme stuffed with the classic Greek pie filling? Come with us on this delicious, beefy, spinach-y mash up and we promise you won't be disappointed. Just add lemon!
Peel and crush garlic. Finely zest lemon. Finely chop dill. Place ½ the dill in a bowl with yoghurt and season with salt and pepper. Set aside.
Heat ½ the oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden and caramelised. Add garlic and spinach to pan and stir until spinach has wilted and liquid has evaporated. Remove from the heat.
Crumble feta into a bowl. Add remaining dill, lemon zest, mozzarella and beef mixture and mix until well combined. Season with salt and pepper.
Brush one side of a souvlaki bread with 1 teaspoon oil and turn over. Spread ½ the filling down one side of bread and fold over to enclose. Repeat with remaining filling and bread.
Wipe out frypan and return to medium-low heat, add flatbreads and cook for 3–4 minutes each side or until golden brown.
Toss salad with your favourite dressing. Cut the flatbreads into pieces. Cut lemon into wedges. Serve flatbreads with dill yoghurt, lemon wedges and salad.