Mom's Spinach Stuffed Bread-- My Easter Family Tradition

Spinach Stuffed Bread
This is our easter family tradition. Yes, for Easter lunch my mother usually makes this beautiful spinach stuffed bread or savory spinach pie. And has always been a favorite of mine! Also a favorite of many Argentinians :) 
She serves this bread as an entrée- and as a main dish we usually have grilled fish with roasted potatoes or roasted vegetables. 
It’s a simple lunch, nothing fancy. But my Mom always makes it very special for us. Thank you Mom!

Besides the *Chocolate Easter Egg Invasion*- my memories about Easter always lead me to spinach, fish, eggs, sweet anise buns and family gathering. Yes, indeed!

When I was a child, we used to go to my Grandparent’s house. The house was full of people, laughs and loud talking.  Uncles, aunts, cousins, my parent’s friends {including their children} And many times even friends of their friends!!! Everyone was always welcome! My cousins and I played all kind of fun games. While Mom, Grandma and my aunts were preparing The Big Feast. Everyone seemed to be enjoying themselves!It was so much fun! These memories that I've been treasuring deep inside my heart, make me believe that Easter Season is one of the most delightful times of the year.  

A time of reflection and joy. A wonderful time to show love and appreciation to family and friends. I hope you enjoy this recipe recipe as much as I do :)
What are Your thoughts on Easter? 
Any favorite Easter memory or traditions? I’m sure many of you have plenty of wonderful Easter memories.  All of us have one. I'd love to hear your thoughts!
Feliz Pascua Para Todos! --Happy Easter, Everyone!
Mom's Easter Stuffed Bread or Savory Pie Recipe
For the Filling: 290 g / 10 oz Fresh Spinach,pre-cooked and chopped** 1 medium yellow onion 1 garlic clove, chopped 2 Tbsp. green onion, chopped 3 Tbsp. olive oil Salt to taste Pepper to taste, optional 1 tsp. Brown sugar 1/4 tsp. fresh nutmeg, ground 30 g / 1 oz  Parmesan Cheese, grated

2 medium boiled egg, in quarters
**squeeze any excess water from the spinach.
Preparation: In a large frying pan add olive oil. When oil is ready add the garlic, onions and brown sugar. Sauté for a couple of minutes.Stirring frequently-until onion is tender. Then add the spinach and green onion. Season with fresh nutmeg, salt and pepper. Saute for about 2-3 more minutes. Cool slightly and add the Parmesan cheese and boiled eggs. Refrigerates until ready to use.
For the Dough:
200 g / 7 oz Plain Flour
50 g / 1.7 oz Cold unsalted butter, diced
1/2 tsp. Salt
1 Large egg
100 ml / 1/3 C. Milk
Preparation:
In a medium bowl add flour and salt. Mix. Add butter pieces.And using your fingers rub the butter into the dry ingredients, until the pieces of butter are about the size of peas. Make a "well" (an empty space) in the middle-add the egg and gradually incorporate the milk. Until the dough starts to come together.Knead for 3-4 minutes. Do not over-knead If it’s too sticky add a little more flour/ or milk if it’s too dry. Let the dough rest for 10 minutes.
Divide dough in half. Onto a floured surfaced roll dough into two rectangles 20 cm x 30 cm / 8 inch x 11 inch approx. Take one rectangle and top it with spinach and Parmesan mixture.Take the remaining dough rectangle and cover.Press the edges together. Pinch a frill all around or seal with a fork. 
For a final touch, brush the top and edges with milk- For a golden perfect color. And make three little cuts on top of the dough. Place in the oven and bake at 190 C / 375 F and bake for 3o minutes or until golden brown. When ready let it cool for 10 minutes and serve immediately.