This roulade is perfection: it has a crispy, buttery crust (my tried and true recipe), and a gooey, savory filling. If you are going to try any one of my recipes, do yourself the favor and make this roulade!
(Yield: 12 pieces)
2 c all-purpose flour
1 tsp salt
6 oz butter
½ c ice water
1 tbsp butter
3 c chopped spinach
1 egg, beaten
1 c farmer cheese
1/2 tsp salt + 1/2 tsp black pepper
Start by making pastry: cut butter into small cubes and place into freezer for about 10 minutes. Place flour and salt in a food processor fitted with the steel blade attachment. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the mixture begins to resemble a coarse meal. With the motor running, pour the ice water down the chute slowly and pulse until the dough begins to form a ball. Place the dough onto a floured surface and knead quickly into a ball. Do not over-work! Wrap in plastic and refrigerate for at least 1 hour.
Make filling: Melt butter in a skillet over low heat. Add spinach and cook until wilted, about 2 min. Add egg, stir to combine and turn heat off. Stir in cheese, salt and pepper. Set aside.
Preheat over to 350F. Remove dough from fridge and place on a floured surface. Roll out into 13″-14″ long rectangle and place onto a baking sheet covered with aluminum foil. Spread filling onto dough leaving a 1″ border on sides and bottom, and about a 3″ border on top.
Place in oven and bake for 40-50 min, until golden brown.
Remove from oven and let cool for about 40 min. Then slice with serrated knife into 1″-thick pieces.
Store leftovers in an airtight container.