In a large mixing bowl, mix the flour, salt, and yeast.

Gradually pour the lukewarm water into the flour mixture, stirring with a spatula as you go. Keep mixing until everything roughly comes together.

Now start kneading with your hands. Fold the dough from the bottom up, then press it down with your knuckles. Repeat until the dough is smooth and no longer sticky, about 5–7 minutes. You can do this right in the bowl or on a clean countertop.

Shape the dough into a ball. Lightly grease the bottom and sides of the bowl with ½ teaspoon olive oil and place the dough back in. Cover the bowl with plastic wrap, then wrap it in a kitchen towel. Let the dough rise for 40–50 minutes, or until doubled in size.

Transfer the risen dough to a lightly floured countertop and gently press it down to release the air. Shape it into a log and cut it into 10 equal pieces (about 70 g / 2.5 oz each).

Shape each piece into a ball and place them on a clean kitchen towel. Cover with another towel and let them rest for 10 minutes. Meanwhile, prepare the filling.

Place the chopped spinach, onion, cheese, salt, black pepper, and olive oil in a large mixing bowl. Gently toss everything together with your hands or a spoon until combined.

Take one dough ball and place it on a lightly floured countertop. Using a rolling pin, roll it into a 25 cm (10-inch) circle. Sprinkle a little more flour as needed to prevent sticking. It doesn't have to be perfectly round!

Fold the dough in half, then open it again. You'll see a line in the middle showing where to place the filling. Spread about 3-4 tablespoons of the spinach filling over one half, leaving a small border around the edge.

Fold the empty half over the filling and press firmly along the edges with your fingertips to seal. This will help keep the filling from spilling out while cooking. For a neater look, you can trim off the sealed edge with a knife.

Place the prepared gozleme on a large clean kitchen towel and cover with another towel. Repeat with the remaining dough balls, keeping each prepared gozleme between the towels to prevent drying.

Once all the gozlemes are ready, heat a large non-stick pan over medium-high heat until hot. Cook them one at a time for about 1 minute per side, or until golden brown spots appear and the dough is cooked through. Lift an edge with a spatula to check.

If the pan gets too hot and starts burning the gozleme, let it cool down a little before continuing. You may need to do this after cooking 3–4 gozlemes. If any flour residue starts burning in the pan, carefully wipe it away with a dry paper towel before cooking the next one.

Transfer the cooked gozleme to a countertop lined with a clean kitchen towel. If you like, brush it with a little olive oil or butter while it's still hot. We usually prefer ours without any extra oil!

Cook the remaining gozlemes the same way, placing each one on the towel without overlapping. Serve warm, preferably straight from the pan! If you're planning to store them for later, let them cool completely on the towel first.