Dough: Place the flour in a large bowl of stand mixer and make a well in the middle. Add in the eggs, salt, butter and ?½ of the water mix well. You can do this by hand or with a mixer.

Gradually add in more water until the dough is sticky. You may not need all the water or need more. When dealing with flour, no recipe can be exact with the amount of fluid required, as flour absorption varies between different flour. See Photo 2 for how it should look. * You want it a little sticky but not too much that you cant hand it without it sticking completely to your fingers.

With the dough hook, knead for 2 minutes. If too sticky add a little more flour. Turn the dough out and knead. If its too sticky to lift the whole piece up, keep pulling it from the bottom and stretch until its on top of the rest of the dough. Knead again for another 2 minutes. You can do by hand on a floured surface with hard stretching of the dough until smooth. Doiugh should now be soft and smooth.

Shape into a log and cut into 6 pieces. Gently shape these pieces into a tight ball, by stretching and then tucking under itself. Followed by placing in the palm of your hand, cupping it with the opposite hand and rolling in anti-clockwise circles until a tight neat ball is formed. Place on a tray with parchment and cover with a damp tea towel for 15 minutes resting time.

FILLING: Prepare the cheese by mashing or grating and also chopping or lightly processing the spinach. Mix one egg into the cheese also. Add minced onion if using. Set aside

Stretch of one of the balls of dough so you can compare it with later when the dough is ready. It wont stretch too much - see photo 7. On a large plate or chopping board, take one of the balls of dough and knead for a count of 30 movements. I use the heel of my hand and then the knuckles to do this. Repeat for all 12 balls of dough. (This is knead #1).

Cover the dough again, (moistening the towel if need be) and leave to rest for a 2nd 15-minute interval. (Rest #2). Knead all the dough again as before for a count of 30. (Knead #2) Cover and let the dough rest again for 15 minutes. (rest #3)

Now its time to knead the dough for a 3rd time (Knead #3). However, you can check to see if the dough is ready, by stretching it,. If it is very soft and stretches very easily into a long piece, only knead for 5 movements this time.

Flour worktop and rolling pin. Prepare some baking trays/sheets with baking/parchment paper. Or 3 square pieces of paper on a table or one trays, for placing the prepared gözleme when cooking (as you will not stack them - or they will stick together.

Role one ball of pastry dough out into a very thin circle (doesnt matter if not perfectly round, but try to get it symmetrical as you will fold in half). This is easiest done (and to prevent sticking), by turning the dough and re-applying flour under the dough regularly. See Photo 10, where the dough is about 11 inches wide.

Spread some of the cheese mixture (1/6) onto one half of the pastry dough, leaving a 1/2 inch edging.

Brush a little of the egg wash on the empty half of the dough, around the edge. Then gently lift this half and place on top of the cheese filled side, being careful to get the edges to meet. Use the prongs of a fork to seal the edges. Using a large spatula, lift off and place on the baking/parchment paper. Repeat with the other 5 pieces of dough.

For the stove top, use a little oil, (only enough for it not to burn), and on a medium heat, cook until there are lots of golden and brown spots and the pastry will be much thinner in appearance now than the beginning. Rest on some kitchen paper/paper towels cover with a clean tea towel, while you cook the other 5.