4 large store-bought flat breads like roti, naan or tortillas
2 tbsp Extra Virgin Olive Oil
1 onion, finely chopped
500g lamb mince
2 tbsp dukkah + extra for garnish
70g pinenuts, toasted
1 large handful of kalettes, chopped (or baby spinach)
Salt and pepper
2 large handfuls of grated kefalogravia cheese
Heat oil over a medium-high heat and cook the onion for 4-5 minutes or until soft. Add the mince and with a fork break up large chunks. Cook for 5-6 minutes before adding the dukkah and salt and pepper. Now add the kalettes and cook with the lid on for a further 5-6 minutes. Remove from the heat and add the pinenuts. Remove the meat mixture and place in a bowl.
Wipe pan clean and place back on the stove over a medium heat. Place one flatbread at a time in the pan and add ½ a cup of the meat mixture. Spread out leaving an 8cm border. Top with some cheese. Fold the sides into the centre to form a rough square-shaped gozleme. Cook for 1-2 minute and then flip over and cook for a further minute. Remove from the pan and repeat the process with the remaining flatbread.
Slice into large chunks, squeeze lemon over it and garnish with extra dukkah and a lemon wedge.