Heat up a tablespoon of olive oil in a frying pan or wok and stir fry the spinach with a pinch of sea salt until the spinach has wilted down.
Let the spinach cool completely.
Puree the spinach with 50 ml water in a blender or food processor.
Mix 350 ml warm water (think of the temperature of bath water) with the yeast and the sugar.
Let sit for ca. 10 minutes until the mixture is all bubbly.
Put the yeast mixture, spinach, salt, flour and 200 g cheese in a large mixing bowl and knead until a dough has formed. If the dough is too sticky/too wet, slowly add more flour.
Take the dough out of the bowl and knead it a couple of times on a lightly floured surface.
Grease a bowl with a tablespoon of vegetable oil, put the dough in the bowl and turn the dough so it gets covered in oil as well.
Put in a warm place for at least 30 minutes or until the dough has doubled in size.
Preheat the oven to 200°C.
Place dough on a lightly floured surface and divide into 16 equally sized pieces.
Shape each piece into a log and place on a baking sheet lined with parchment paper.
Cover with a clean kitchen towel and let rest for another 15 minutes.
Lightly beat the egg and coat the bread sticks with the egg wash.
Sprinkle the remaining cheese on top.
Bake ca. 20 minutes in the middle of the oven.