Ispanakli Gozleme

In a large bowl, combine wheat flour and 7 grams of salt. Gradually add water, mixing until a shaggy dough forms. Turn onto a clean surface and knead for 8-10 minutes until smooth and elastic. Cover the dough and let it rest at room temperature for 30 minutes.

While the dough rests, prepare the filling. Wash fresh spinach thoroughly and chop it coarsely. Finely chop the onion.

Heat 20 grams of olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the chopped fresh spinach to the pan and cook until it wilts and releases its liquid. Drain any excess liquid from the spinach mixture.