Step 1: Prepare the Dough : In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. In a large mixing bowl, combine flour and salt. Make a well in the center and add olive oil and the yeast mixture. Mix and knead for about 8–10 minutes until smooth and elastic. (Add a bit more flour if sticky.) Shape into a ball, coat lightly with oil, cover, and let rise for 1 hour or until doubled in size.

Step 2: Prepare the Filling : Heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic and cook for 30 seconds. Add spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with pepper, oregano, and optional chili flakes. Remove from heat and cool slightly. Stir in feta, mozzarella (or ricotta), and the beaten egg. Mix well.

Step 3: Shape the Bread Ring : Preheat oven to 190°C (375°F). Once the dough has risen, punch it down and roll it into a large rectangle (about 10×16 inches). Spread the spinach-feta mixture evenly over the dough, leaving a 1-inch border. Roll the dough tightly from the long side to form a log. Transfer the log to a parchment-lined baking sheet and shape it into a ring, pinching the ends together. Use kitchen scissors or a knife to make shallow diagonal cuts every 2 inches around the ring — this creates the “twist” effect as it bakes. Brush with the egg wash and sprinkle with sesame or nigella seeds (optional).

Step 4: Bake the Bread : Bake for 30–35 minutes, or until golden brown and cooked through. Let it cool slightly before slicing — this allows the filling to set.