Spinach and Cheese Roll

How to prepare spinach and cheese roll

1. Defrost the spinach ahead of time, place it in cheesecloth, and squeeze well to drain all the water.
   * You can also use fresh spinach; you'll need about 800g of spinach that you blanch and then blend; finally, drain it in cheesecloth as well
2. Mix the egg yolks with the sour cream and flour.
3. Add the spinach, about 1 level teaspoon of salt, and ground pepper. Mix until homogeneous.
4. Beat the egg whites into stiff peaks that hold on the whisk. Fold the foam into the spinach mixture in three batches, gently mixing with a whisk.
5. Pour the sheet mixture onto a baking tray lined with parchment paper. Spread evenly, then tap the tray on the table to settle the mixture.
6. Bake the sheet at 180°C for 12 minutes.
8. Remove the sheet from the oven and roll it immediately while hot, using the paper underneath. Roll it tightly but slowly so the sheet doesn't break. Leave the sheet rolled until it cools (about 15 minutes).
9. Meanwhile, prepare the filling: put the cheese, chopped onion, and ground black pepper in a food processor. Blend well until creamy. Add the chopped dill.
10. Unroll the roll sheet (which should still be slightly warm) and spread the filling over it. Roll it back up in plastic wrap or parchment paper (it's important to roll it tightly).
11. Refrigerate the roll for at least 1 hour, then slice.
12. If you want to present it whole at the table, spread a thin layer of sour cream over the roll and sprinkle with finely grated cheese.

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