Spinach & Capsicum Gozleme Hack

Serves 4
Time 25 minutes


1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin seeds
½ tsp chilli flakes
1 red capsicum, chopped
5 cups baby spinach, chopped
½ cup ricotta cheese, crumbled
4 tbsp olive oil
½ cup milk
4 wholegrain tortillas
1 lemon, wedges to serve
Salt and pepper


In a large frypan over medium-high heat, sauté onions, garlic, cumin seeds, capsicum and chilli flakes in a little extra virgin olive oil until softened.


Add spinach, salt and pepper and cook until reduced and spinach has wilted. Remove from heat and set aside to cool slightly.


In a shallow dish, mix together the milk and extra virgin olive oil. Dip in the tortillas.


Place tortilla in a non-stick pan and add the spinach filling to the one side of the tortilla. Crumble ricotta cheese on top and fold over the other half of the tortilla. Cook for a further 2 minutes on each or until golden


Serve with lemon wedges.