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)

Pastry:

2 c all-purpose flour

1 tsp salt

6 oz butter

½ c ice water

Filling:

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.

Fold dough over 3 times, starting from bottom. Leave seam-side down. Poke top gently with fork.

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.