Ingredients:

For the dough

Flour – 1 kg
Bread yeast – 25 grams
Fresh milk – 400 ml
Eggs – 2 pcs
Butter – 60 grams
Sugar – 1 tablespoon
Salt – 1 tablespoon
Spinach – 300 grams
Cheese – 150 grams

For topping

Eggs – 2 pcs

Yogurt – 100 grams
Butter – 20 grams

Butter – 20 grams

Execution:

We activate the bread yeast by mixing it with the slightly warmed fresh milk, eggs, butter, half the amount of flour that we sift, sugar and salt.
Cover and leave for 30 minutes for the yeast to double in volume.
Then we add the remaining amount of flour, which we also sift.
Knead a soft dough.
We roll the dough into a rectangular shape and spread it abundantly with melted butter.
Blanch the spinach in salted, boiling water for 1 minute, then drain in cold water.
We drain it well from the water and cut it into small pieces.
Spread it evenly over the rolled dough and sprinkle with grated cheese.
We roll up.
We cut the roll into pieces of the same size, which we arrange in a greased pan.
Cover and let the bread rise for 30 minutes.
We prepare the mixture with which we will cover the bread.
Beat 2 eggs with 100 g of yogurt, 20 g of melted butter and a little salt.
After the bread has risen, pour the prepared mixture over it.
Bake in a preheated oven at 180°C/356°F for 45 minutes.