In a large non-stick frying pan heat half the oil over medium-high heat. Add garlic and onion and cook for 3 to 4 minutes or until softened. Add mince, breaking up lumps with back of a wooden spoon and cook for 5 minutes or until browned. Add spices and cook for 1 minute. Season to taste and set aside to cool slightly. Stir through lemon zest.
Sprinkle half the cheddar over one pitta bread. Top with half the beef mixture, then half the spinach and half the feta. Top with another pitta bread. Repeat with remaining pitta breads, cheddar, beef mixture, spinach and feta.
Preheat a large non-stick frying pan or barbecue hot plate to medium-high heat. Brush both sides of one gozleme with remaining oil. Cook for 3 to 4 minutes on each side, pressing down with a spatula and turning carefully, until crisp and golden.Set aside covered with foil to keep warm. Repeat process with remaining gozleme.
Cut gozleme into wedges, serve with lemon wedges and salad.
Greek pitta breads can be found in most specialty grocers and supermarkets. Any flatbread will work in this recipe.
Add some fresh herbs (coriander, parsley, thyme sprigs) to the mince mixture if desired.
Add some char-grilled vegetables if you like – corn, asparagus or zucchini.