In a large bowl combine flour, salt and yeast. Make a well in the centre
Add milk, water and oil. Mix to form a soft dough.
Turn dough out onto a floured surface and knead for 10 minutes or until smooth
Place the dough in a lightly oiled bowl. Cover and set aside in a warm place for 1 1/2 - 2 hours. Dough should double in size
Meanwhile, lightly grease a 23cm cake tin.
In small bowl combine spinach, Olympus Fetta and semi-dried tomatoes. Divide mixture into 13 portions and set aside
Punch the dough down to its original size
Knead on a floured surface for 3 minutes or until smooth
Divide dough into 12 even portions and roll into balls
Press a portion of Olympus Fetta mixture into each ball and roll again to neaten
Arrange the dough balls into prepared cake tin. Press the left over Olympus Fetta portion into gaps
Cover cake tin with a tea towel and set aside for 30 minutes or until dough has slightly risen
Meanwhile, preheat oven to 180oC. Bake for 30 minutes or until golden brown. Serve warm or at room temperature.