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

Form the dough into a ball, cover it with a damp cloth, and let it rest for 20 minutes.

For the Spinach and Feta filling, mix together chopped spinach, minced garlic, beaten eggs, and crumbled feta in a bowl until well combined.

If you prefer the Spiced Lamb filling, heat a skillet over medium heat, add minced garlic and chopped onion, and sauté until fragrant. Then, mix in the diced capsicum, ground meat, and spices, cooking until the meat is browned.

Once the dough has rested, divide it into four equal pieces on a floured surface. Roll each piece into a thin rectangle, about 1/8 inch thick.

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

Heat olive oil in a large skillet over medium heat. Place the prepared Gozleme in the skillet and cook for about 3 minutes on each side, or until golden brown and crispy.

Transfer the cooked Gozleme to a cutting board, let them cool slightly, then slice into triangles. Serve warm, optionally with lemon wedges.