Method

Dough

1. Combine yoghurt, flour and salt in a bowl. Mix until a dough forms, then knead briefly until smooth. If the dough feels too sticky, add a little extra flour. Shape into a ball, cover, and refrigerate for at least 20 minutes to rest.

Filling

2. Heat a large pan over medium–high heat and add the olive oil. Cook garlic and onion until fragrant and lightly golden. Add the beef mince and cumin, cooking until browned and cooked through.
3. Transfer the cooked beef mixture to a large bowl. Add feta, spinach, mint, salt and pepper, then mix well to combine. Set aside.

Assemble

4. Remove the dough from the fridge and lightly flour your work surface. Divide into 4 equal portions. Roll each piece into a thin rectangle (about 3 mm thick). The shape doesn’t need to be perfect, but aim for similar sizes.
5. Spread filling evenly over one dough sheet, leaving a 1.5 cm border around the edges. Place a second sheet of dough over the top, pinch the edges firmly to seal, then gently roll over the surface with a rolling pin to lightly flatten and secure.
6. Heat a drizzle of olive oil in a large pan over medium–high heat. Carefully place the gözleme into the pan and cook for about 3 minutes, or until golden, bubbly & crisp underneath. Flip and cook the other side until browned and cooked through.
7. Serve hot with lemon wedges, yoghurt and extra fresh mint.