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Make the cheese filling: In a bowl, combine the shredded halloumi, crumbled feta, shredded mozzarella, and Nigella seeds. Mix well and set aside.
Assemble the Gozleme: Place one roti on a flat surface, leaving the plastic sheet it came with on the bottom.
Scatter a handful of shredded spinach over the roti, leaving about 0.5 to 1 cm clear around the edges.
Spoon over 2–3 tablespoons (or a good handful) of the cheese mixture.
Add a pinch of chilli flakes, if you like a bit of heat.
Top with a second roti and gently press around the edges to seal.
Roll it out: Place a second plastic sheet over the top, and use a rolling pin to gently roll the gozleme flat.
Flip it over and roll again to ensure the layers stick together and the filling spreads evenly to the edges.
Cook the Gozleme: Heat a dry flat pan over medium heat.
Brush one side of the gozleme with olive oil and place it oil-side down in the pan.
While it cooks, brush the top side with oil.
Cook for a couple of minutes per side, flipping a few times until both sides are golden, crisp.
Serve: Slice and finish with a squeeze of fresh lemon juice and a pinch of salt on top.