In a stand mixer, combine flour, extra virgin olive oil, salt, and water. Mix on medium-high speed for about 2.5 minutes until a smooth and pliable dough forms.

Cover the bowl with a clean kitchen towel and let the dough rest for 20 minutes at room temperature.

In a large mixing bowl, combine baby spinach, minced garlic, eggs, and season with pepper. Scrunch the spinach to wilt slightly.

Fold in the creamy Danish feta and optional mozzarella until well incorporated.

Heat a tablespoon of olive oil in a skillet over medium heat. Sauté chopped garlic and onions until fragrant and translucent, about 3 minutes.

Add diced capsicum, ground beef or lamb, and season with cumin, paprika, and cayenne. Cook until the meat is well browned, about 5-7 minutes.

Allow the filling to cool before assembling your Gozleme.

Divide the dough into 4 equal pieces and roll each into a rectangle about 1/8 inch thick.

Spread your desired filling on one half of the rolled dough, then fold the other half over and press the edges firmly to seal.

Heat a tablespoon of olive oil in a skillet over medium heat. Place each Gozleme in the hot skillet and cook for about 3 minutes on each side.

Keep an eye on them to avoid burning and ensure they turn golden brown and crispy.

Transfer the Gozleme to a cutting board and let them cool slightly before slicing into wedges.

Serve immediately with fresh lemon wedges on the side.