Prepare the Dough: In a large mixing bowl, combine all-purpose flour and salt, making a well in the center. Gradually mix in Greek yogurt and lukewarm water until a shaggy dough forms. Knead for about 3 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Cook the Filling: Heat 2 tablespoons of olive oil in a skillet. Add chopped onion and minced garlic, sautéing for 3-4 minutes. Add ground lamb, cooking until browned (5-7 minutes). Drain excess fat.

Season the Meat: Stir in tomato paste, ground coriander, smoked paprika, cumin, salt, and pepper. Mix well, adding fresh spinach to wilt down for 2-3 minutes. Remove from heat.

Roll the Dough: Divide dough into four pieces. Roll out each piece into a thin rectangle (1/8 inch thick, about 10 inches long). Keep the dough lightly floured.

Fill the Gozleme: Place the cooled lamb filling down the center. Sprinkle with mint, parsley, feta, and diced tomatoes. Fold and seal the edges tightly.

Cook the Gozleme: Heat a skillet, add a drizzle of olive oil. Cook each gozleme for 3-4 minutes until golden, flip and cook another 3-4 minutes.

Serve and Enjoy: Once crispy, cool slightly before slicing into wedges. Serve with lemon wedges and olives.