Make the Dough:
In a large mixing bowl, stir together sourdough discard, flour, warm water, olive oil, sugar, salt, and yeast. Knead by hand or with a mixer for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour.

Prepare the Filling:
Heat olive oil in a skillet over medium heat and sauté spinach with garlic until wilted. Let cool slightly. In a bowl, combine spinach, cream cheese, sour cream, chopped artichokes, mozzarella, Parmesan, and seasonings. Mix until creamy and well combined.

Shape the Dough:
Punch down risen dough and divide into 12–14 pieces. Flatten each into a small round, add a tablespoon of filling, pinch closed, and roll into a ball.

Assemble the Bread:
Arrange dough balls seam-side down in a greased 9-inch round baking dish or cast iron skillet, leaving a little space between them. Cover and let rest for 20–30 minutes.

Bake:
Preheat oven to 375°F (190°C). Brush tops with melted butter or olive oil. Bake for 25–30 minutes until golden and puffed. Sprinkle with more Parmesan or herbs if desired.

Serve:
Let cool slightly before serving. Best enjoyed warm while the cheese is melty and irresistible!