1️⃣ Prepare the dough: Use a fine mesh sieve or flour sifter to sift the flour into a large mixing bowl. Make a well in the middle and sprinkle on the salt. Add the lukewarm water and 3 tablespoons of olive oil into the well. Incorporate the flour into the water and oil with your hands until you make a rough dough. Keep working it until it comes together into a shaggy dough. 🥣

2️⃣ Knead the dough: Dust your countertop with flour. Turn the dough out onto the floured surface and knead with your hands for about 2 to 3 minutes until it forms a smooth, semi-firm dough ball. Place the dough in a bowl, coat with a drizzle of olive oil, and cover with a clean, damp towel. Let it rest for 20 minutes. 👐

3️⃣ Prepare the filling: Place the spinach and onions in a large mixing bowl. Pour in the olive oil and season to taste with salt and black pepper. Stir in the Aleppo pepper. 🥬🧅

4️⃣ Massage the filling: Use your hands to combine everything. Massaging the seasoning into the vegetables will help soften the onions and spinach and infuse them with flavor. Add the crumbled feta and combine again. Check the seasoning and adjust to your taste. Cover and set aside. 🧀

5️⃣ Shape the dough: Once the dough has rested, place it on a clean, dry surface with a sprinkle of flour. Use a bench scraper or large chef’s knife to divide it into 6 equal pieces. Roll each piece into a ball and place them back in the bowl. Cover with a damp towel to keep moist. 🔪

6️⃣ Roll the dough: Take one dough ball at a time and place it on a lightly floured surface. Use a rolling pin to roll it into a very thin circle, about 10 1/2 inches in diameter. The dough might spring back a little, but keep going. A thin dough is crucial for the gözleme to cook correctly in the skillet. 👩‍🍳

7️⃣ Fill the gözleme: Spread about 1/2 cup of the filling evenly over one half of the circle, leaving a 0.8-inch gap around the edges. 🍴

8️⃣ Seal the gözleme: Fold the empty side over the filling to make a half-moon shape. Gently pat the top to push out any air and then push down with your thumbs around the edges to form a good seal. A little water on your fingers can help here. 🌙

9️⃣ Repeat: Place the finished gözleme on a sheet tray without touching. Cover with a clean towel so they don’t dry out. Repeat with the remaining dough balls, keeping the finished gözleme covered. 🔄

🔟 Cook the gözleme: Heat a large and wide (about 11 inches in diameter) non-stick pan over medium-high heat. Place one of the gözleme in the dry pan and cook for 1 minute. Then carefully flip over and cook the other side for 1 minute. Flip again and cook for about 45 to 50 seconds. Flip over again and cook for another 45 seconds until light brown patches appear. 🔥

1️⃣1️⃣ Keep covered as you finish: Place the cooked gözleme on a clean tray and brush both sides with olive oil. Cover with a clean towel to keep moist as you cook the remaining gözleme. 🥄

1️⃣2️⃣ Serve: Serve warm or at room temperature, on its own or with a refreshing salad on the side. Afiyet Olsun, which in Turkish means, “May you be happy and healthy eating this food.” 🍽️