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.