In a large bowl, mix flour and salt, creating a well in the center. Add Greek yogurt and warm water, mixing until shaggy dough forms. Knead for 3 minutes until smooth and elastic. Cover with a towel and rest for 30 minutes.

Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 5 minutes until soft. Add ground lamb and cook for 6-7 minutes until browned. Stir in tomato paste, spices, and spinach, cooking for another 2 minutes. Let cool.

Divide dough into 4 portions, roll each into a thin rectangle. Fill with lamb mixture, adding herbs, feta, and tomato, then seal edges carefully.

In the skillet, heat more olive oil. Cook gozleme seam-side down for 3-4 minutes until golden brown, flipping once. Ensure cooked through, then slice diagonally.

Serve hot with lemon wedges and a side salad.