Add the Chebe mix to a mixing bowl and with a fork blend in the yogurt, eggs and oil.
Continue mixing for a couple of minutes then use your hands to blend the dough until it is smooth. (The dough must be very well blended and smooth so that it can be worked with the rolling pin.) The dough should weigh about 15 oz. Separate the it in to 4 equal balls.
Using gluten free flour (tapioca starch works well), dust the preparation area and us a rolling pin to flatten a piece of dough into a 10” x 10” square. It will be very thin and you will flip it a few times while rolling. Occasionally dust the surface and the dough to keep it from sticking.
When the skillet is hot, lay the gozlemes oiled side down (depending on the size of the pan, you may need to do this one or two at a time). Brush olive oil generously on the top side of the gozleme. When the dough is lightly browned (about 2 minutes) flip to fry the other side.
Other filling options could be cooked ground beef or lamb, sautéed mushrooms, sautéed eggplant, etc. (But feta and spinach is just super easy.)