Combine yeast, water and sugar in a small bowl. Cover with plastic wrap and stand in a warm place for 10 minutes or until small bubbles appear on the surface.
Combine flour and salt in a large bowl. Add oil and yeast mixture and stir until a dough has formed. Turn dough onto a lightly floured surface and knead for approximately 5 minutes or until smooth and elastic. Place dough in a large, lightly greased bowl, cover with plastic wrap and stand in a warm place for 30 minutes or until dough has doubled in size.
Turn dough onto a lightly floured surface, knock back, re-kneading lightly. Roll out into a rectangle measuring 35cm x 25cm. Spread evenly with Leggo’s Pesto. Sprinkle with spinach and fetta. Roll up along the long edge of the dough, to form a cylinder.
Cut into 8 even thick slices using a sharp knife and place cut side up into 8 x 1/3 cup capacity baking paper base-lined muffin pans. Lightly brush each scroll with milk. Bake in a preheated oven at 220°C for 12-15 minutes or until cooked and golden. Serve warm.