This is the kind of dish that quietly steals the table. Soft, flexible, and feather-light, the base bakes into a delicate sheet that rolls without cracking. Inside, a cool yogurt cream meets tender roasted chicken and fresh spinach for a clean, balanced flavor. It’s not heavy, not greasy, and not old-fashioned — just modern, elegant comfort you can slice and serve with confidence.
Perfect for brunch spreads, spring gatherings, or whenever you want something savory that looks refined but feels effortless.
Ingredients
For the Baked Base:
- 5 large eggs, separated
- ¼ cup cornstarch
- 1 tablespoon neutral oil
- ½ teaspoon fine salt
- ¼ teaspoon white pepper
For the Cream Layer:
- 1 cup thick Greek yogurt
- 6 oz (170 g) mascarpone cheese
- 1 teaspoon lemon zest
- 1 tablespoon fresh chives, finely chopped
For the Filling:
- 1 cup roasted chicken breast, shredded
- 1 cup fresh baby spinach, finely chopped
- ½ cup grated mild cheese (Edam or mozzarella)
Instructions
1. Bake the Sheet
Heat oven to 360°F (182°C). Line a baking tray with parchment.
Beat egg whites with salt until soft peaks form. In another bowl, whisk egg yolks with oil and cornstarch. Fold yolk mixture gently into the whites until just combined.
Spread evenly onto the tray and bake for 11–13 minutes, until pale golden and flexible.
Turn the sheet onto a clean kitchen towel, peel off parchment, and roll gently while warm. Cool completely.
2. Make the Cream
Mix yogurt, mascarpone, lemon zest, and chives until smooth and light.
3. Fill & Roll
Unroll the cooled sheet. Spread cream evenly. Sprinkle chicken, spinach, and cheese across the surface.
Roll tightly into a log, wrap, and chill for 90 minutes.
4. Slice & Serve
Cut into clean slices using a sharp knife. Serve chilled.
