Measure ingredients in to pan in the order typed. Select Dough cycle.
Meanwhile make the filling. Wash spinach, shaking off excess water. Remove stems. Wilt in microwave, uncovered, at High temp for 2 or 3 minutes, stirring at half time. Squeeze out excess moisture and allow to cool. (if you use frozen make sure it is the chopped spinach).
In a medium size bowl, gently mix together the spinach, butter, garlic, parmesan cheese and oregano.
Remove dough onto a lightly floured surface, cover with a towel and let rise for 10 to 15 minutes. Roll out to a 18 X 15" rectangle.
Spread filling mixture on dough to within 1/2" of the edges. Sprinkle with Feta cheese and the olives. Starting at long side, Tightly roll up like a jellyroll. Pinch seams to seal. Cut in half length wise with scissors to prevent crushing. Twist the sides together with the filling facing up -- Like twisting 2 strands of rope. Keeping the filling side up place in a Prepared tube pan. (lightly greased pan).
Cover and allow to rise in a warm draft free area for 46 to 60 minutes. Or till about double in size. Brush with egg wash then sprinkle the parmesan cheese on it.
Bake in a preheated oven 375°F for 45 to 55 minutes or until the bread sounds hollow when tapped on bottom.
Note: To use frozen chopped spinach drain real well and pat dry on paper towels.