Roulat-e Esfenaj (رولت اسفناج) — Persian Spinach & Cream Cheese Roll

• 300 gFresh spinach leaves (washed and drained)
• 6 eachLarge eggs (separated into whites and yolks)
• 150 gRicotta cheese (well-drained)
• 40 gParmesan cheese (finely grated)
• 1 tspSea salt (fine)
• 0.5 tspBlack pepper (freshly ground)
• 10 gUnsalted butter (for greasing the pan)
• 1 tspExtra virgin olive oil (for greasing the pan)
• 200 gCream cheese (softened to room temperature)
• 60 gGreek yogurt (full-fat; for a lighter, spreadable filling)
• 20 gFresh dill (finely chopped)
• 1 tspLemon zest (finely grated)
• 2 tspLemon juice (freshly squeezed)
• 1 cloveGarlic (finely grated)

Instructions

1. 1

   Heat the oven to 190°C / 375°F (170°C fan). Line a 25×38 cm (10×15 in) rimmed baking sheet with parchment, then grease the parchment with the butter and olive oil for easy release. Set a clean kitchen towel on the counter and dust it lightly with grated Parmesan if desired for extra flavor.

2. 2

   Bring a pot of water to a boil. Blanch the spinach for 45–60 seconds until just wilted, then drain and immediately rinse under cold water to stop cooking. Squeeze very dry (important for a light sponge), then chop finely. You should have about 180–200 g squeezed spinach; set aside to cool 5 minutes.

3. 3

   In a bowl, whisk the egg yolks for 30 seconds. Stir in the ricotta, Parmesan, salt, and black pepper until smooth, then fold in the chopped spinach. The mixture should be thick and spreadable; if it looks watery, press the spinach again and re-mix to avoid a soggy roll.

4. 4

   In a separate clean bowl, beat the egg whites with an electric mixer on medium-high for 3–4 minutes to stiff peaks (they should stand upright without drooping). Fold one-third of the whites into the spinach mixture to loosen it, then gently fold in the remaining whites in two additions to keep maximum air.

5. 5

   Spread the batter evenly on the prepared sheet to about 1 cm thickness, smoothing the top with an offset spatula. Bake 10–12 minutes at 190°C / 375°F until set and springy in the center, with no wet spots. Avoid overbaking; a dry sponge will crack when rolled.

6. 6

   Immediately after baking, lift the sponge (with parchment) onto the counter. While warm, invert it onto the prepared towel, peel off the parchment, and roll the sponge up gently from the short side with the towel inside. Let it cool rolled for 20 minutes; this trains the shape and prevents cracking.

7. 7

   Make the filling: in a bowl, mix cream cheese and yogurt until silky, about 60 seconds. Stir in dill, lemon zest, lemon juice, garlic, salt, and black pepper. Chill 10 minutes to slightly firm so it spreads cleanly. Taste and adjust lemon or salt for a bright, savory balance.

8. 8

   Unroll the cooled sponge carefully. Spread the filling in an even layer, leaving a 1.5 cm border on all sides to prevent overflow. Re-roll snugly (without squeezing) and wrap tightly in parchment or plastic wrap. Refrigerate at least 2 hours (or up to overnight) to set for neat slices.

9. 9

   For serving, trim 0.5 cm from each end for clean edges. Slice into 1.5–2 cm rounds using a sharp knife wiped clean between cuts. Let the slices sit at cool room temperature for 10 minutes for best flavor, then arrange on a platter with herbs and lemon wedges if desired.