In a mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of active dry yeast, and 1 teaspoon of salt. Gradually add ¾ cup of warm water and 2 tablespoons of olive oil, stirring until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for about 5–7 minutes until smooth and elastic.

Place the kneaded dough into a lightly oiled bowl and cover it with a damp cloth. Set it in a warm area for approximately 1 hour, until it has doubled in size.

In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add 2 sliced onions and a pinch of salt. Cook for about 25–30 minutes until they turn golden brown.

Add 2 cups of fresh spinach to the skillet and cook until wilted, about 3–5 minutes. Mix in 1–2 tablespoons of nutritional yeast if desired.

After the dough has risen, punch it down gently and roll it out to a rectangle about ¼ inch thick. Spread a thin layer of marinara sauce, followed by the spinach and onion mixture.

Roll the dough tightly from one long side to the other, sealing the edges as you go to form a log.

Cut the rolled dough into slices approximately 1–1½ inches thick and position the slices on a parchment-lined baking sheet.

Cover and allow to rise for an additional 15–20 minutes.

Preheat your oven to 375°F (190°C). Once the rolls have puffed, bake for 25–30 minutes until golden-brown.

Let the rolls cool on the baking sheet for 5–10 minutes before serving.