Preheat the oven to 170°C fan bake.

Arrange the dinner rolls close together on a baking tray. Using a small, sharp knife, carefully cut a round from the top of each roll. Scoop out a little of the soft bread from the center to create a hollow without cutting through the bottom.

Place the hollowed rolls in the oven and bake for 5 minutes. This light toasting helps prevent the creamy filling from making the bread too soft.

Meanwhile, microwave the frozen spinach for about 1 minute, or until thawed. Transfer it to a sieve, drain well, and squeeze out as much excess liquid as possible.

Place the drained spinach in a saucepan over low heat and cook for 1 minute.

Add the sour cream and cream cheese. Stir gently over low heat until the mixture becomes smooth and creamy.

Stir in the onion soup mix and 100 g grated mozzarella. Pour in the milk and continue stirring until the cheese has melted and the mixture is thoroughly combined and warmed through.

Remove the toasted rolls from the oven. Carefully spoon the warm spinach mixture into each hollow, filling the rolls generously to the top.

Sprinkle the remaining 30 g mozzarella over the filled rolls.

Return the Creamy Spinach Cob Sliders to the oven and bake for another 5 minutes, or until the filling is hot and the mozzarella topping is melted and lightly golden.

Scatter freshly chopped parsley over the sliders and serve warm.