Step 1

Combine flour, salt, and oil in the bowl of a food processor. With the motor running, add water until the dough comes together in a smooth ball. It should not be too sticky or too dry.

Step 2

Remove the dough from the processor and give it a couple of kneads on the counter. Wrap in plastic and let rest about 20 minutes.

Step 3

Combine the flour, salt, oil, and water in the bowl of a stand mixer. Using the dough hook, knead on medium for 6-7 minutes, until the dough is smooth.

Step 4

Combine the dry ingredients in a mixing bowl. Make a well in the center and pour in the oil and water. Mix until it forms a shaggy dough, then knead until smooth, about 5 minutes.

Step 5

Make only one of the following fillings. Or you can make half of one and half of another.

Step 6

Heat oil in a skillet over medium-high heat. Sauté the onion until translucent and beginning to soften. Add the garlic and sauté for 30 seconds.

Step 7

Add the beef and cook until brown, breaking it up with a wooden spoon. Add the cumin, red pepper flakes, salt, and pepper.

Step 8

When the meat is cooked through, add the chopped red bell pepper and cook for 1 minute.

Step 9

Take the pan off the heat and stir in the feta, green onion, and chopped fresh herbs. Let cool slightly before filling.

Step 10

Combine the spinach, feta, mozzarella, green onion, fresh herbs, red pepper flakes, salt, and pepper. It may not need much salt as the feta is already salty. Using your hands, squeeze the mixture several times. This helps to wilt the spinach, making it easier to work with.

Step 11

Combine the mozzarella, feta, green onion, fresh herbs, salt, and pepper.

Step 12

Combine the boiled potatoes, feta, green onion, chopped fresh herbs, red pepper flakes, salt, and pepper. Use a fork to roughly mash the potatoes.

Step 13

Divide the dough into 4 equal pieces and roll into balls. Keep them covered on the counter while you roll them out.

Step 14

Divide the filling into 4 equal portions.

Step 15

Roll out a ball of dough on a lightly floured surface to a 10-inch inch circle.

Step 16

Put a portion of filling on the top half of the circle, leaving a half inch border around the edges.

Step 17

Fold the bottom half up over the top half and seal the edges, pressing firmly all around the edge to seal it shut.

Step 18

Repeat with the remaining balls of dough.

Step 19

Heat 1 tablespoon of oil in a 12-inch skillet over medium high heat.

Step 20

Add the Gozleme and cook until golden brown, pressing it down so that all of the surface and the edges come into contact with the pan. Flip and cook on the second side, adding a little more oil if desired, about 2 minutes per side.

Step 21

Repeat with the remaining Gozleme.

Step 22

Cut into triangles and serve.