Take the frozen spinach out of the freezer about half an hour before you need it.

Pour the boiling water over and stir until the spinach is thawed.

Dissolve the yeast in the mixture.

Stir in yogurt, salt, sugar, seeds, and oats.

Add both types of flour and mix well together.

Knead the dough on a floured surface (alternatively, you can use a mixer).

Let the dough rise for 1 hour at room temperature.

Roll out the dough into a rectangle, about 5 mm thick, and spread pesto over the dough.

Sprinkle grated cheese and parsley on top.

Fold the dough in half so that it becomes half its size and cut strips of 8-10 mm width.

Twist each strip and fold it into a round twist.

Make sure to tuck the outer dough end under the twists to keep their shape.

Place the rolls on a baking sheet and bake the twists for about 20 minutes in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) (conventional oven).