Set oven to 425°F/218°C and if you have a pizza stone, place it in the oven while it preheats.

Roll out dough on a piece of parchment to be 14" round and 1/8 inch thick. If you want the dough to puff up, trim the edges of the dough with a sharp knife. If you like it thinner and crisp, you can skip cutting.

Place the rolled dough on a baking tray lined with baking paper.

Add the softened cream cheese to a medium mixing bowl and mix in the spinach, garlic, crumbled feta, salt, and pepper.

Meanwhile, in another bowl, combine egg and water to make an egg wash and set it aside.

Spread the filling mixture over the rolled-out circle, leaving 2 inches around the edge, and top the filling with the grated parmesan.

Fold the outer two inches of dough over the filling, overlapping dough every few inches, and gently pinch secure.

Brush the crust with the egg wash, and sprinkle with a bit of salt and pepper.

Place the pan on the pizza stone in the oven and bake for 25 to 35 minutes until the crust is golden.

Cool for 15 minutes before cutting and serving.