Quick Spinach Gözleme

• olive oil↗1 tbsp tbsp
• red onion↗1

  thinly sliced

• garlic cloves↗2

  minced

• spinach↗200g g
• lemon↗1

  zest and juice

• a small handful of dill

  coarsely chopped, plus extra for serving

• egg↗1

  beaten

• medium wholegrain tortillas↗4
• low‑fat Greek salad cheese↗50g g

  crumbled

• cucumber↗

  thinly sliced into half‑moons

• pomegranate seeds↗2 tbsp tbsp
• tzatziki

  for serving

Step-by-step instructions

1. 1

   Heat half the oil in a pan over medium heat and sauté the onion with a pinch of salt for 5 minutes until it begins to soften. Add the garlic and cook for another 2‑3 minutes until fragrant. Remove from the heat and set aside to cool.

2. 2

   In a large bowl combine the spinach, lemon zest, a splash of lemon juice, dill, the egg, a generous pinch of pepper and a pinch of salt. Add the sautéed onion and garlic. In a pan heat the remaining oil, place a tortilla, spread half of the spinach mixture, sprinkle half of the crumbled cheese and cover with the second tortilla. Press down with a lid slightly smaller than the pan, or a plate, and cook for 3‑5 minutes over medium heat until golden brown. Carefully flip and cook another 3‑5 minutes until the spinach wilts. Repeat with the remaining tortilla and filling (no additional oil needed).

3. 3

   Mix the cucumber slices and pomegranate seeds with a splash of lemon juice. Season to taste. Serve with a little tzatziki on the side and sprinkle extra dill if desired. Keep refrigerated in an airtight container for up to two days.