Combine the dough ingredients. 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. To the well, add the lukewarm water and 3 tablespoons of olive oil. With clean hands, begin incorporating the flour into the water and oil until you make a rough dough. It will feel for a moment like the dough will never come together, but keep working at it until you make a shaggy dough.

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’s 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. Set aside to rest for 20 minutes.

Make the filling. Place the spinach and onions in a large mixing bowl. Pour in the olive oil and season to taste with salt and ground black pepper. Stir in the Aleppo pepper.

Massage the filling. With clean hands, combine everything. Add the crumbled feta and combine again. Check the seasoning and adjust to your taste. Cover and set aside.

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 dough into a ball and place them back on the bowl. Cover with a damp towel to keep moist.

Roll the dough. Take one dough ball out at a time and place on a lightly floured surface. Use a rolling pin to roll into a very thin circle, about 10 ½-inch diameter circle.

Fill the gozleme. Spread about a ½ cup of the filling evenly over one half of the circle, leaving a 0.8-inch gap around the edges.

Seal the gozleme. 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.

Repeat. Place the finished gözleme on a sheet tray without touching. Cover with a clean towel so they don’t dry out.

Cook the gozleme. Heat a large and wide non-stick pan over medium-high heat. Place one of the gozleme 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.

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

Serve. Serve warm or at room temperature, on its own or with a refreshing salad on the side.