In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast.

Add the lukewarm milk and drizzle in the olive oil. Mix until a shaggy dough forms.

Knead for 8-10 minutes until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 1 hour.

In a medium bowl, combine the thawed spinach, artichokes, feta, cream cheese, garlic, lemon zest, salt, and pepper. Mix until well combined.

Once the dough has risen, punch it down and divide into two equal balls.

Roll each ball into a 30cm circle and place one circle on a parchment-lined tray, spreading the filling over it, leaving a 1cm border.

Lay the second dough circle on top and gently press down to seal.

Using a small glass as a guide, cut the dough into 16 equal strips.

Twist each pair of strips away from each other twice before pinching the ends together.

Brush the top with beaten egg and sprinkle seeds if using.

Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, until golden.

Allow to cool slightly before serving warm.