Start by preparing the dough: In a large bowl, mix 2 cups of flour, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of yeast, 1/2 cup of warm water, and 2 tablespoons of oil. Knead until smooth and elastic, then cover and let rest for about 30 minutes. This rest allows the yeast to activate and results in a soft, flaky crust.

Meanwhile, prepare the filling: Finely chop 1 cup of spinach, 1 small onion, 2 cloves of garlic, and 1 chili. In a skillet, heat 1 tablespoon of olive oil. Sauté the onion, garlic, and chili until fragrant and translucent. Add the spinach and cook until wilted. Remove from heat, then crumble in 1/2 cup of sheep cheese (feta) and chopped parsley. Season with pepper and savory to taste. Mix well to combine.

After the dough has rested, divide it into 4 equal portions. Roll each into a thin, round disc, as thin as you can make without tearing. Place a generous spoonful of the filling onto one half of each disc, leaving space around the edges.

Fold the dough over the filling to form a semi-circle. Press the edges firmly to seal, then gently press with a rolling pin to flatten slightly. Preheat a skillet or griddle over medium heat. Brush with a little olive oil, then place the stuffed dough on the hot surface. Cook for about 3-4 minutes per side, until golden and crispy.

Remove from heat, cut into wedges, and serve hot. Optionally, brush with more olive oil for extra aroma and crunch. Enjoy your homemade, cheesy, crispy Goezleme—rustic, flavorful, and satisfying!