Preheat the oven to ~195 °C

Put the spinach on the pan, cover with a lid and steam until it shrinks.

Add the mixed herbs and steam until all the liquid has evaporated and transfer to a bowl. Add salt, pepper and stir.

Cool a little, add both cheeses and add the egg white, put the yolk in a separate container and put it aside and mix the mixture well.

Roll out the dough and cover with the thin slices of ham. Every second one is removed again and put aside.

Take the mass from the bowl little by little and cover all the dough with all the ham.

When everything is evenly coated and there is no more spinach mass, place the ham slices back in the same place from which they were removed, but now on top of the spinach mass.

Roll the dough like a roulette, squeeze it a bit to make it tighter and cut it into small pieces with scissors, like in the picture.

Spread baking paper on a grid or pan and arrange the cut pieces.

Take the egg yolk and brush it over each piece.

Place in the oven and bake for 40 minutes.