In a large mixing bowl, combine 3 cups flour with 1 teaspoon salt. Make a well in the center and add 1 cup warm water and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.

While dough rests, prepare the filling. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sauté for 3-4 minutes until softened.

Add fresh spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and let cool slightly. Squeeze out excess moisture from spinach and chop finely.

In a bowl, combine the cooked spinach mixture with crumbled feta cheese, black pepper, and a pinch of salt. Mix well and set aside.

Divide the rested dough into 6 equal portions. Roll each portion into a ball.

On a floured surface, roll each ball into a thin oval or rectangle, approximately 10x8 inches.

Spread the spinach-feta filling over half of each dough sheet, leaving a 1-inch border. Fold the other half over the filling and press edges firmly to seal.

Heat a large skillet or griddle over medium-high heat. Brush lightly with olive oil.

Cook each gozleme for 3-4 minutes per side until golden brown spots appear and the dough is cooked through. Brush with additional olive oil or butter while cooking for extra crispiness.

Remove from heat and cut into strips or wedges. Serve immediately with yogurt and fresh tomatoes.