Step 1

Filling

Step 2

Prepare at least an hour before the end of the dough's first rise, so it has time to cool down. You can also make this several days ahead and keep it in the refrigerator until your dough is ready.

Step 3

In a large frying pan, saute the onion, minced garlic, salt, and spices in the olive oil, then add the spinach. If you're not planning to use a salty cheese or meat, then use more salt in the veggie saute.

Step 4

Let cool a bit, then add the cheeses and egg. The meat can be added here in chopped form, or added as a layer on the spinach after it's spread on the dough circle.

Step 5

Mix well, cover, and set aside or refrigerate.

Step 6

Marinara

Step 7

In a saucepan, saute the herbs and garlic in olive oil. Don't let the garlic get brown. If you're using fresh herbs, you may prefer to add them later, after the sauce has simmered, for brighter flavor and aroma.

Step 8

Open the can of whole tomatoes and pour of some of the liquid into the saucepan. Gently place an immersion blender into the can and puree the tomatoes. You can also use a blender or break the tomatoes apart with your hands.

Step 9

Add the can of pureed tomatoes to the saucepan and let simmer for at least 30 minutes.

Step 10

Salt to taste.

Step 11

Dough

Step 12

See the video above for images of the dough at different stages and how to twist it.

Step 13

In a medium bowl, mix the dough ingredients together until incorporated. Turn out onto a floured work surface and knead it just long enough to develop a smooth ball, adding flour if the dough is too sticky.

Step 14

Lightly oil your bowl, place the dough inside and cover.

Step 15

Let rise until the dough has doubled. This will likely take between 6 and 10 hours at room temperature. Feel free to refrigerate the dough to extend the fermentation time. Wait until the dough has almost completely risen for an overnight refrigeration. For refrigeration of a day or longer, put the dough in the refrigerator when it is <50% expanded.

Step 16

Divide the dough in half and roll the two pieces into balls. Cover and let rest 20-30 minutes.

Step 17

With a rolling pin, roll the dough balls into two circles that are about 1/4-inch thick and 10-12 inches in diameter.

Step 18

Flour the top of a circle and transfer it to a sheet of parchment paper, flour side down. The flour makes it easier to lift and twist the cut dough, and the parchment makes for an easy transfer to a baking sheet and oven.

Step 19

Spread the spinach mixture on the dough circle on the parchment paper, leaving about 1/2-inch perimeter of dough uncovered. The layer of spinach can be 1/2 to 3/4 inch thick.

Step 20

Lay the second dough circle on top and press the edges of the dough circles together.

Step 21

Press a center circle into the dough and make 12 cuts in the dough radiating outward from the center circle, like flower petals. You'll want to have an especially sharp knife to make the radial cuts if you've added meat to the filling. You can make the center circle as large or small as you want, keeping in mind there is more risk of the dough tearing if the center point is small.

Step 22

Lift the outer edge of each cut and twist/spiral it twice, laying the edge down flat again.

Step 23

Once all the twisting is complete, if any of the cuts got smooshed together, open them a bit to reveal the spinach inside for a prettier and more distinct swirl.

Step 24

Cover the dough and preheat the oven to 400F for 20 minutes while the dough briefly rises again.

Step 25

Brush the surface of the dough with a beaten egg or milk to enhance shine and browning. Also if you want to decorate the center of the dough, you can cut slits it or sprinkle it with sesame or nigella seeds.

Step 26

Transfer the dough and parchment paper to a baking sheet and place on the middle shelf in the oven.

Step 27

Bake for 23 minutes, then broil for 2 minutes more or until the top of bread is golden brown.

Step 28

Let cool for a few minutes and serve with marinara for dipping or spooning onto the bread.