Lasagne meets gozleme in this dinnertime mash-up, which will be loved by young and old.
- 2 tablespoon extra virgin olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 500g lamb mince
- 3 teaspoons smoked paprika
- 1 teaspoon ground allspice
- 250ml (1 cup) chicken stock
- 1 bunch silverbeet, trimmed, chopped
- 200g pkt mountain bread
- 200g feta, crumbled
- 200g (2 cups) coarsely grated mozzarella
- 125ml (1/2 cup) milk
- 1 egg
- Lemon wedges, to serve
Preheat oven to 200C/180C fan forced. Lightly grease a 20 x 30cm baking dish. Heat 1 tablespoon oil in a large frying pan over high heat. Add onion and garlic. Reduce heat to medium-low. Cook, stirring, for 5 minutes or until soft.
Increase heat to high. Add the lamb. Cook, breaking up any lumps with a wooden spoon, for 4 minutes or until browned. Add the paprika and allspice. Stir to combine. Add the stock. Simmer for 15 minutes or until the liquid has evaporated. Season.
Meanwhile, cook the silverbeet in a large saucepan of boiling water for 5 minutes or until tender. Drain well, pressing with a wooden spoon to remove as much water as possible.
Stack 2 mountain bread pieces in the base of the dish. Spread with half the lamb mixture. Combine feta with 155g (11⁄2 cups) mozzarella. Sprinkle the lamb layer with one-quarter of the cheese mixture. Top with 1 piece of bread and half the silverbeet. Sprinkle with one-third of remaining cheese mixture. Top with 1 piece of bread, remaining lamb mixture and half of the remaining cheese mixture. Top with 1 more piece of bread, the remaining silverbeet and remaining cheese mixture. Finish with 2 pieces of bread.
Whisk together the milk, egg and remaining 1 tablespoon oil. Brush the egg mixture over the bread and sprinkle with the remaining ½ cup mozzarella. Bake for 30 minutes or until golden. Allow to stand for 5 minutes before serving. Serve with lemon wedges.