Place the water, honey and yeast into a bowl and stir with a fork, leaving a few minutes to activate.

In a cake mixer add the flour, milk powder and salt. Add in the activated liquid and olive oil into the centre of the bowl with a dough hook, and combine the dough on low speed.

Once the dough is well combined, beat for about 5 minutes on medium to high speed until the dough is super stretchy.

Spray a large bowl with cooking spray and place the dough into the bowl, cover with a clean tea towel or plastic wrap.

Pop it in a warm sunny spot or hot water cupboard for around an hour until the dough doubles in size.

Dust the counter with flour and roll out the dough to a large rectangle about 50cm long that fits onto a baking paper-lined oven tray.

In the centre of the rolled-out dough cut a triangle shape approximately 30 cm wide.

Spread the spinach & feta dip over the triangle and gently place each side piece of the dough on top of the spinach & feta dip-covered triangle. Gently press the dough together to create a joined seam and cut off the off cuts to form the top of the triangle.

Gently flip the triangle dough over so the seam is on the underside.

With a sharp knife cut an even amount of lines (I cut seven lines on each side) across the left and right side of the triangle leaving space in the centre of the triangle for the trunk and space at the top to form a triangle.

With each cut section on the sides twist the dough to form branches.

Brush the dough with milk and bake in the oven until golden brown.

Serve warm, pull apart the bread and enjoy.