I changed up the filling based on what I had on hand. 1 pkg frozen chopped spinach, thawed and wrung out in a dish towel, 2 cans chopped artichoke hearts, mixed with 1 1/2 cups Parmesan cheese and 1 pkg Knorr vegetable dip mix. I brushed each layer with the egg wash. The filling was dry and crumbly. When I was twisting the pieces the filling stayed in place. I put the egg wash on after the twisting process. It smelled heavenly while it was baking and tasted even better. Many thanks to you King Arthur Flour for the recipe and especially the photos showing how to do the dough turns. I am going to try layers of dry salami, ham, and Swiss cheese tonight.

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