Place a fry pan over a low heat.

Lightly dust the bench with flour.

Roll out the bread dough into a large rectangle (approximately 25cm across the long side).

Spread the spinach along one half of the rectangle, leaving a 0.5 cm border.

Scatter the mushrooms over the spinach.

Scatter the crumbled feta over the mushrooms.

Fold the other half of the dough over the filling.

Press the edges together to seal. I like to crimp the edges Cornish pasties style to keep the filling inside.

Place the gozleme in the fry pan, and increase the heat to medium.

Cook the gozleme for 4 minutes, without moving, or until brown patches have started to form on the underside. I slide my spatula under the edge of the gozleme and lift it slightly to check.

Flip the gozleme over.

Cook for an additional 4 minutes, or until browned.

Remove the gozleme from the pan and cut into 4 - 5 pieces.

Serve immediately with lemon wedges.