The butter is melted in a pan. Add the flour and a pinch of salt. Add cold milk to make a smooth kashitsa and boil, stirring constantly, until thickened. Remove from heat, add the egg yolks one at a time, stirring and when the mixture is cool, admixed gently beaten egg whites to stiff. The mixture was poured onto an oiled paper coated with a tray (23x35 cm) and baked at 160 C for 40 minutes. Attention is on oiled paper, paper from the baking torn off and the ends of the dough base is cut carefully. Spread the stuffing on top, made from cooked, drained and minced meat spinach, the cottage cheese, chopped ham and spices. Wound on a roll, cut into thick slices and serve with cream.