In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-7 minutes until frothy.

In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a towel, and let it rise for 1 hour or until doubled in size.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

Add chopped spinach and cook until wilted. Remove from heat and let cool.

In a bowl, combine cooked spinach, sun-dried tomatoes, sliced olives, crumbled feta, shredded mozzarella, salt, pepper, and oregano. Mix well.

Preheat oven to 375°F (190°C).

Punch down the dough and roll it into a large rectangle on a floured surface.

Spread the filling evenly over the dough, leaving a 1-inch border.

Roll the dough tightly into a log, sealing the edges to keep the filling inside.

Place the rolled bread on a parchment-lined baking sheet, seam side down.

Brush the top of the bread with beaten egg for a golden finish.

Sprinkle sesame seeds or Italian herbs over the top if desired.

Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.

Let it cool slightly before slicing.

Slice into thick pieces and serve warm. Pair with tzatziki, marinara sauce, or a fresh salad for a delicious meal.