• Place the bread ingredients into the baking pan in the order recommended by the machine you are using. Place into the bread machine and set to the dough cycle. Allow the dough cycle to complete and leave the dough in the machine and allow to double in size.

  While the dough is being kneaded, prepare the filling.
• Squeeze the spinach to remove as much liquid as you can. Place into a small bowl add the melted butter, garlic, parmesan cheese, oregano and mix well and put aside.
• Once the dough has doubled in size, remove from the bread machine and transfer to a lightly floured.
• Shape the dough into a rectangle then roll out to a 45 cm x 38 cm rectangle. Spread the spinach filling evenly over the top of the dough, leaving a 1 cm clearance around the edges. Sprinkle over the crumbled feta.
  
• Start at the long side roll the dough tightly roll it, until you come to the opposite edge. Pinch the seams to seal. Use a sharp knife and cut the dough in half lengthwise. Arrange the dough so that the cut sides are facing upward.
  
• Twist the halves over each other (like twisting two strands of rope), keeping the filling side up as you do.
  
• Transfer to a baking tray, cover with a clean cloth, place in a warm area of about 1- 2 hours or until the dough has doubled in size.

Preheat the oven to 190°C (375°F) about 15 - 20 minutes before baking the bread.

• Make the topping

  In a small bowl or cup whisk the egg white with the water and brush on top of the bread, then sprinkle with parmesan cheese.
• Place in the oven and bake for about 45 – 55 minutes or until the bread is golden and sounds hollow when tapped.
• Remove from the oven, transfer to a wire cake rack and allow to cool.