Spinach-sheep's milk cheese rolls

We had such a wonderful spring day yesterday, however it is raining now and it is so cold. Brrrrr...! Although there are still plenty of typical winter ingredients in my pantry, I decided to bring some spring onto the table. We still have to wait for all those beautiful spring veggies, but I found some spinach at my green grocer. I couldn't think of anything else, but to pair it with sheep's milk cheese. A good old classic combnation that never disappoints you.

Ingredients:
for the dough:
400 g flour + extra for dusting
75 g butter
250 ml milk
25 g fresh yeast
¼ teaspoon salt
for the filling:
250 g sheep's milk cheese
300 g spinach
1 clove garlic
1 tablespoon butter
salt
pepper
nutmeg
sliced almond
1 egg for brushing

Melt butter, add milk and let it cool until lukewarm. Dissolve yeast in the milk-butter mixture. Sift flour into a bowl, add the milk-butter-yeast mixture, salt and knead a smooth dough. Let it rise on room temperature for 1 hour. Preheat the oven to 180°C. For the filling melt butter, add finely chopped garlic and sautee spinach just until it wilts. Remove from the heat and pour everything into a strainer. With the help of a wooden spoon press out any liquid. Cut dough in half and roll out each piece about 5 mm thick. Spread half of the sheep's milk cheese, top with the spinach and roll it up. Cut rolls in about 2 cm thick pieces. Brush rolls with egg and sprinkle with sliced almond. Bake for 25-30 minutes.