Stuffed Bread with Spinach and Feta

Saute onion and garlic in olive oil. Add spinach and allow to wilt. Before you take this spinach mixture out of the pan, spoon it into a sieve and press on it with the back of spoon to squeeze out the excess water, then add the lemon juice. Roll out the bread dough into rectangle shape. Put a layer of the garlic, onion, spinach, lemon juice mixture on top of the rolled out dough. Smooth it down with a spautla. Then put a layer of crumbled feta cheese over that and smooth down with a spatula. Roll up the dough from one end to the other like a jelly roll. Pinch seams together. Apply egg wash and seeds of choice (poppy or sesame). Diagonally make slits into the dough to expose spinach. Bake at 350 degrees for up to 45 minutes. Tips: You need a pan or cookie sheet that is at least 15 inches long to bake this. Moving the rolled up, stuffed dough into the baking pan can be a four handed operation. I like baking it on a piece of parchment paper sprayed with a bit of no stick cooking spray. This dish makes a beautiful presentation. It tastes like greek spinach pies without the grease.