Combine the warm milk, instant yeast, and sugar in the bowl of a stand mixer. Stir and let sit for 5 minutes until frothy.

Add the bread flour, egg, salt, and softened butter. Mix on low with a dough hook for 2 minutes until a shaggy dough forms, then increase to medium and knead for 8–10 minutes until smooth and slightly tacky. By hand: turn onto a lightly floured surface and knead for 12–14 minutes.

Shape into a ball, place in a lightly greased bowl, cover, and let rise at room temperature (75–78°F / 24–26°C) until doubled, about 1 to 1½ hours.

Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Add spinach in batches, tossing until fully wilted. Season lightly with salt and pepper.

Transfer to a colander and press out every bit of moisture. This step matters. Wet filling ruins the layers. Let cool to room temperature, then roughly chop.

In a bowl, combine the spinach, feta, mozzarella, cream cheese, and red pepper flakes. Mix until it holds together as a spreadable paste. Taste and adjust seasoning.

Punch down the dough and divide it into 4 equal pieces (roughly 145g each). Shape each into a ball, cover, and rest for 10 minutes.

On a lightly floured surface, roll each piece into a 12-inch circle. They don't need to be perfect, but keep them close.

Place the first circle on a parchment-lined baking sheet or round pizza pan. Divide the filling into 3 equal portions. Spread one portion over the first circle, leaving a 1-inch border. Stack the second circle on top. Spread another portion. Repeat with the third circle and remaining filling. Place the fourth circle on top with no filling.

Place a small bowl or glass (about 3 inches wide) in the center of the dough stack and press lightly to mark a circle. Do not cut through. This is your guide.

Using a sharp knife or bench scraper, cut the dough outside the center circle into 16 equal strips, cutting from the edge of the center circle to the outer edge.

Take two adjacent strips and twist them away from each other (outward) twice, then pinch the ends together to form a point. Repeat around the entire circle until you have 8 points.

Remove the guide bowl. You should have a sunflower/star shape with a clear center.

Cover loosely with plastic wrap and let proof for 30–45 minutes until slightly puffed.

Preheat your oven to 375°F (190°C) with a rack in the center.

Whisk the egg and milk together for the egg wash. Brush gently over the entire surface of the star.

Scatter black sesame seeds over the center circle only.

Bake for 25–30 minutes until deep golden brown. The layers should be set and the filling visible between the twists.

Let cool on the pan for 15 minutes before serving. Pull-apart style, right from the center.

Preheat oven to 375°F (190°C) with a rack in the center position.

Brush entire surface with egg wash (1 egg + 1 tbsp milk).

Scatter black sesame seeds over the center circle only.

Bake 25–30 minutes until deep golden brown. Filling should be bubbling between the twists.

Let cool on the pan for 15 minutes. Serve pull-apart style.