Chicken-Spinach Roll Ups

Preheat the oven to 390°F (200°C). Line a pan (preferably a square 11×11 inch pan but you can also use an 8×11 inch pan) with parchment paper and set aside. It’s better to use a square pan because the roll-ups will look nicer!

Finely chop spinach (you can use a food processor). Set aside.

In a medium-size bowl, add egg whites and whisk until it has firm peaks. Use a stand mixer for better results. Add egg yolks and, with a spatula, slowly incorporate into the mixture. Add flour and salt. Finally, add spinach and slowly mix until everything is combined.

Add mixture to the pan. Reduce heat to 360ºF (180ºC) and bake for 30–35 minutes.

Meanwhile, cook chicken in the water for about 5–6 minutes until completely cooked. Set aside to cool completely. Then cut into small cubes.

When crust is baked, remove from pan together with the parchment paper. Roll immediately and let cool completely. This is very important part because if you skip it, the crust will start to break when you want to roll it.

Cut pickles and Emmental (or Edam) cheese slices into small cubes.

In a large mixing bowl, combine sour cream and cream cheese and mix well. Add Emmental cheese, chicken, and cornichon pickles, and mix until everything is combined. Add mixture evenly on top of the crust. Roll and cover with plastic wrap. Refrigerate for at least 4 hours.

Cut roll into 1/3-inch roll ups. Serve and enjoy!