Lamb, Fetta & Mint Cheat’s Gozleme with Capsicum Dip

• 1 tbsp olive oil
• 1 medium onion (150g), chopped finely
• 2 cloves garlic, crushed
• 500g lean lamb mince
• 1½ tsp paprika, plus extra to serve
• 1½ tsp ground coriander
• 2 cups (90g) shredded silverbeet leaves
• 250g tub spreadable cream cheese
• 310g jar roasted capsicum strips, drained, rinsed
• 1/2 tsp chilli flakes (optional)
• 100g fetta, crumbled
• ¼ cup chopped flat-leaf parsley
• ¼ cup chopped mint, plus extra whole leaves to serve 
• 4 x Helga’s Traditional Mixed Grain Wraps
• lemon wedges, to serve

1. Heat oil in a large frying pan over medium-high heat. Cook onion, garlic and lamb, stirring to break lamb up with a wooden spoon, for 5 minutes or until browned and cooked through. Add paprika and coriander. Cook, stirring, for 1 minute or until fragrant. Add silverbeet. Cook, stirring, for 2 minutes or until silverbeet is starting to wilt. Transfer mixture to a bowl; cool slightly.
2. To make capsicum dip, blend the cream cheese, capsicum and chilli flakes in a food processor until almost smooth. 
3. Add fetta, parsley and mint to lamb mixture; mix well to combine.
4. Lay a sheet of baking paper on a chopping board; top with a wrap. Top half the wrap with a quarter of the lamb mixture. Fold over to enclose filling. Repeat with remaining wraps and lamb mixture to make 4 gozleme.
5. Preheat a sandwich press. Toast gozleme, in batches, in hot sandwich press for 2 minutes or until toasted and golden.
6. Cut the gozleme into wedges. Serve with lemon wedges, extra mint and the capsicum dip, sprinkled with a little extra paprika, if you like.

Tip: Any leftover capsicum dip will keep, covered, in the fridge for up to 5 days.