In a large mixing bowl, combine all-purpose flour and salt. Gradually add Greek yogurt and water, using hands to mix until a shaggy dough forms. Transfer to a lightly floured surface and knead for about 3 minutes.

Cover the dough with a clean kitchen towel and let it rest for 30 minutes while preparing the filling.

Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing until fragrant, about 3 minutes.

Incorporate ground lamb, cooking until browned. Stir in tomato paste, ground coriander, smoked paprika, and cumin, cooking for an additional 2 minutes. Add spinach until wilted.

Remove skillet from heat and let the mixture cool.

Divide the rested dough into four pieces and roll each into a thin rectangle. Place filling in the center, fold sides to seal, pinching edges.

Preheat a non-stick skillet and lightly grease it with olive oil. Cook each gozleme for about 3-4 minutes per side until golden brown and crispy.

Transfer cooked gozleme to a cutting board, cut diagonally into quarters, and serve hot with lemon wedges.