In a large mixing bowl, combine 1 packet of active dry yeast with 1 tablespoon of sugar and 1 cup of warm milk. Let it sit for about 5-10 minutes until it becomes frothy.

In a separate bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Gradually mix the dry ingredients with the yeast mixture and 3 tablespoons of softened butter until a dough forms.

Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it’s smooth and elastic.

Shape it into a ball and place it in a greased bowl, covering it with a kitchen towel. Let it rise in a warm place for approximately 1 hour or until doubled in size.

While the dough is rising, heat 1 tablespoon of olive oil in a pan over medium heat. Add 2 cups of fresh spinach and sauté for about 2-3 minutes until wilted.

In a separate bowl, whisk together 2 eggs, then combine the cooked spinach with 1 cup of diced ham and ½ cup of shredded cheese. Set the filling aside to cool slightly.

Once the dough has risen, punch it down gently and transfer it to a floured surface.

Roll it out into a large rectangle about ½ inch thick and cut the dough into squares of about 3x3 inches.

Place a generous spoonful of the filling in the center of each square and fold the corners over the filling, pinching to seal the edges securely.

Arrange the filled rolls on a baking sheet lined with parchment paper, seam-side down.

Cover them with a towel and let them rest for about 30 minutes until they puff up slightly.

Preheat your oven to 375°F during this time.

Once the rolls have puffed, brush them with an egg wash and bake in the preheated oven for 20-25 minutes.

Bake until golden brown and the internal temperature reaches 200-210°F.

Remove the rolls from the oven and let them cool on a wire rack for about 5-10 minutes.

Serve warm and enjoy.