Cheesy Lentil and Spinach Gozleme

Preheat the oven to 220C, fan-forced (see Kitchen hack). Line an oven tray with baking paper. Cut the lemon into wedges. Finely chop the spring onion. Crush or finely chop 2 garlic cloves. Coarsely grate the cheese. Drain and rinse the lentils.

Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the garlic, stirring, for 1 min or until fragrant. Add the lentils, spinach, half the tomato paste* and half the cumin and coriander spice blend* and cook, stirring, for 1-2 mins until the spinach is wilted. Remove the pan from the heat. Taste, then season with salt and pepper.

Put 1 pita on the lined tray and spread with the lentil filling. Scatter over the cheese, then sandwich with another pita*, pressing down firmly.

Brush the gozleme with 1 tbs olive oil and bake for 12-15 mins, turning halfway (use a spatula to carefully flip it over), until golden brown and the cheese is melted.

Cut the gozleme into wedges and divide among plates. Scatter over the spring onion and serve with the lemon wedges. Enjoy!

Don't feel like turning the oven on? Simply warm the assembled gozleme in a large frypan over medium-high heat, carefully turning when golden underneath, until the cheese is melted.