Preparing the Tzatziki:

In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and pepper. Mix well.

Add chopped dill if using, adjust seasoning to taste, and set aside in the fridge to chill.

Preparing the Lamb Topping:

Heat a skillet over medium-high heat. Add the ground lamb, breaking it apart with a spoon.

Add the chopped onion and minced garlic to the skillet. Cook until the lamb is browned and the onion is soft, about 5-7 minutes.

Stir in the cumin, smoked paprika, cinnamon, salt, and pepper. Cook for another 2 minutes until fragrant. Remove from heat.

Assembling and Cooking the Flatbread:

Preheat your oven to 400°F (200°C).

Brush each flatbread lightly with olive oil and place on a baking sheet.

Distribute the lamb mixture evenly over the flatbreads. Sprinkle with crumbled feta cheese and pine nuts if using.

Bake in the preheated oven for 10-12 minutes, or until the edges of the flatbreads are golden and crispy.

Remove from the oven and let cool slightly.

Serving:

Drizzle the tzatziki sauce over the warm flatbreads.

Garnish with fresh parsley.

Cut into slices and serve immediately.