In a large mixing bowl, combine 2 cups of all-purpose flour with a pinch of salt. Gradually stir in 1/2 cup of Greek yogurt and enough water (around 1/4 cup) until you form a shaggy dough. Knead the dough on a floured surface for about 5–7 minutes until it's smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

While the dough rests, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves for about 3-4 minutes until softened. Add 1 pound of ground lamb and cook until browned, about 5-7 minutes. Then mix in 2 tablespoons of tomato paste, 1 teaspoon of ground coriander, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika for an additional 2 minutes.

Stir in 2 cups of fresh spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and fold in 1/2 cup of crumbled feta cheese, 1/4 cup of chopped fresh mint, 1/4 cup of chopped green onions, and salt and pepper to taste.

Divide the rested dough into four equal pieces. On a lightly floured surface, roll each piece into a thin rectangle, about 10 inches long. Spoon a generous amount of the lamb filling onto one half of the dough, leaving a small border. Top with diced tomatoes and sprinkle more feta if desired, then fold over to cover the filling, pressing firmly to seal.

Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Carefully place one folded gozleme in the skillet and cook for 3-4 minutes until golden brown and crispy. Flip and cook the other side for another 3-4 minutes. Repeat with remaining gozleme, adding more oil as needed.

Once all the Turkish Gozleme are cooked, remove them from the skillet and let them cool slightly before slicing into wedges. Serve hot alongside lemon wedges.