In a large mixing bowl, combine all-purpose flour and salt thoroughly. Add Greek yogurt and gradually mix in water until the dough forms a shaggy mass.

Knead the dough on a lightly floured surface for about 3 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for at least 30 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add chopped onions and minced garlic, sautéing until soft and translucent, about 4 minutes.

Stir in the ground lamb, breaking it apart while browning for roughly 5-7 minutes. Mix in tomato paste, spices, and thawed spinach, cooking until everything is well incorporated. Allow the filling to cool.

Divide the rested dough into four equal pieces. Roll each piece into a thin rectangle, approximately 12 inches long.

Place a generous portion of the lamb filling in the center, followed by fresh herbs, feta cheese, and chopped tomatoes. Fold the dough over the filling and press the edges to seal tightly.

Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Place assembled gozleme in the skillet and cook for about 3-4 minutes on each side.

Keep an eye on them to avoid burning, adjusting the heat as necessary for even cooking. They'll be ready when they have a lovely golden hue.

Transfer the gozleme to a cutting board and allow them to rest for a minute. Cut in half to reveal the filling and serve warm with lemon wedges and olives on the side.