In a large mixing bowl, combine all-purpose flour and salt, creating a well in the center. Gradually mix in Greek yogurt and water until the dough starts forming. Knead the mixture on a floured surface for about 3 minutes until it becomes slightly elastic and smooth. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Heat a tablespoon of olive oil in a skillet over medium heat, then add diced onions and minced garlic. Sauté for about 3-4 minutes, or until they soften and become fragrant. Next, stir in the ground lamb and cook, breaking it apart, until it’s browned, about 5-7 minutes. Mix in tomato paste, spices, and spinach, then continue cooking for another 2-3 minutes until everything is well combined. Remove from heat and let it cool.

Once the dough has rested, divide it into four equal pieces. Roll each piece out on a lightly floured surface into a rectangular shape, around 1/8 inch thick. On one half of each rectangle, layer the cooled lamb filling, sprinkling fresh mint, green onions, parsley, crumbled feta, and chopped tomato on top. Fold the other half over the filling and press down firmly to seal, ensuring no filling escapes.

In the same skillet, heat a bit of olive oil over medium heat. Carefully place one gozleme in the skillet and cook for about 3-4 minutes until the bottom turns golden brown and crispy. Flip it over and cook for an additional 3-4 minutes on the other side. Repeat the process for the remaining gozleme, adding oil as needed to achieve that golden-brown crust.

Once cooked, remove the gozleme from the skillet and let them sit for a minute before cutting. Serve warm with fresh lemon wedges on the side for a zesty touch.