• If using frozen spinach, get it out of the freezer and place into a bowl now to defrost. If using fresh spinach, read notes below.

For the Bread Dough

• In a large bowl, or the bowl of a stand mixer (with the dough hook attachment), add the yeast, sugar and warm water and let sit 5-10 minutes (to let the yeast bloom - if it doesn't look frothy, it might have expired).
• Add the oil, flour and salt and combine. Knead for 6-8 minutes (if using a stand mixer) or 8-10 minutes by hand. This is all about stretching the dough, you don't need a special technique!
• The dough is 'ready' when it looks shiny and springs back a little when you press a finger into it. Let rest 1 hour, or until doubled in size.

For the Filling/Assembly

• Lightly grease a 9x13" baking pan with oil.
• Squeeze any excess water out of the spinach (if using fresh spinach, see notes below). Combine all the filling ingredients together and mix thoroughly in a bowl until combined.
• Use a rolling pin to roll the dough into a large rectangle about 16x12", then spread the filling in an even layer over the dough.
• Starting from one long edge, roll the dough up tightly into a log. Use a sharp knife to slice the log into 12 even pieces. Place each piece cut-side up on a lined baking tray, they will expand!
• Let rise in a warm place for 30 minutes.
• Preheat the oven to 380℉/190℃. Once the oven is hot, bake the scrolls for 20-25 minutes, until the edges are golden. Remove and let cool before serving!