In a mixing bowl, combine all-purpose flour and salt, stirring to blend.

Gradually add warm water and olive oil to the dry ingredients, mixing with a wooden spoon until a rough dough forms.

Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.

Shape the dough into a ball, cover it with a damp cloth, and let it rest for 15–20 minutes.

While the dough rests, prepare the filling by sautéing diced onion in a little olive oil until soft and fragrant.

Add chopped spinach, oregano, black pepper, and cook just until the spinach wilts and the mixture is well combined.

Remove from heat and fold in crumbled cheese; set filling aside to cool slightly.

Divide rested dough into 6 equal portions and roll each into a smooth ball.

On a floured surface, roll one portion into a thin oval or circle about 8–10 inches wide.

Place a generous spoonful of filling on one half of the rolled dough, leaving a border around the edge.

Fold the dough over the filling and press the edges lightly to seal, creating a half-moon shape.

Heat a skillet or griddle over medium heat and brush lightly with olive oil.

Cook the sealed flatbread for 2–3 minutes per side until golden brown and crisp, adjusting heat as needed.

Transfer cooked gözleme to a plate and repeat with remaining dough and filling.

Serve warm with a side of yogurt or fresh salad.