1 cup Greek-style natural yoghurt
2 cups self-raising flour
1 onion, diced
2 garlic cloves, crushed
1 tablespoon Middle Eastern spice blend
350g extra-lean beef mince
3/4 cup crumbled feta
2 cups roughly chopped baby spinach leaves
Combine yoghurt with a pinch of salt in a bowl. Gradually stir in the self-raising flour until a dough forms. Tip onto a floured surface and knead until firm but slightly sticky. Place in a clean bowl and stand, covered, for 30 min.
Meanwhile, heat 1 tablespoon oil in a large non-stick frying pan. Add the onion and garlic, cook 1 min. Stir in spice blend and mince. Cook, breaking up any lumps with the back of a spoon, until well browned. Transfer mixture to a bowl. Let cool for 10 min, then stir through cheese and spinach.
Divide the gozleme dough into 4 portions. Roll each portion of dough out into a 30cm round. Spoon filling over one half of each circle. Fold dough over to enclose and fold over edges to seal.
Heat a large non-stick frying pan over medium heat. Spray gozlemes with oil and cook for 3-4 min each side or until browned and crisp. Cut into segments and serve with lemon wedges and side salad.