Step 1

Add the Chebe mix to a mixing bowl and with a fork blend in the yogurt, eggs and oil.

Step 2

Continue mixing for a couple of minutes then use your hands to blend the dough until it is smooth. (The dough must be very well blended and smooth so that it can be worked with the rolling pin.) The dough should weigh about 15 oz. Separate the it in to 4 equal balls.

Step 3

Using gluten free flour (tapioca starch works well), dust the preparation area and us a rolling pin to flatten a piece of dough into a 10” x 10” square. It will be very thin and you will flip it a few times while rolling. Occasionally dust the surface and the dough to keep it from sticking.

Step 4

Place ¼ of the feta cheese and a handful of the spinach in the middle of the square. Fold the left and right sides of the dough over the top of the spinach so that the two sides overlap slightly.

Step 5

With the rolling pin, roll the top and bottom edges to seal the ends. Fold these ends over the center of the gozleme like you are finishing wrapping a package.

Step 6

Repeat with the other three pieces of dough and place them on a holding tray, folded sides up.

Step 7

Heat a heavy skillet on an oven burner over medium high heat. Brush the tops of the gozlemes generously with olive oil.

Step 8

When the skillet is hot, lay the gozlemes oiled side down (depending on the size of the pan, you may need to do this one or two at a time). Brush olive oil generously on the top side of the gozleme. When the dough is lightly browned (about 2 minutes) flip to fry the other side.

Step 9

When both sides are browned, remove the gozleme and place on a serving dish. Cut in quarters (triangles or squares), top it with cilantro and lemon juice, and serve warm.