Sift the flour into a large bowl.
Add the salt and stir to combine.
Make a well in the centre and add the warm water and olive oil.
Mix until a soft dough forms.
Place onto a lightly floured board and knead for approximately 5 minutes or until the dough is elastic and smooth.
Place into a bowl and cover with plastic wrap. Leave for at least 30 minutes to rest.
Place the mint, parsley and baby spinach into a food processor and finely chop.
Place into a bowl with the grated cheese, minced garlic, lemon juice and feta. Season with salt and pepper.
Mix well to combine.
Divide the dough into 6 equal portions.
Roll each ball into a large, thin circle.
Place one-sixth of the spinach/feta mixture onto one side of the circle (leaving a 2cm gap near the outside edge.
Fold the other half over and press down to seal the filling.
Brush the dough with olive oil and cook over a BBQ grill or in a frying pan for approximately 5 minutes (flipping halfway through), until golden and crispy.
Repeat with the remaining gozlemes (keep the others warm in the oven while you cook).
Cut into slices and serve with fresh lemon, dips and olives.