Gently heat the milk in a small saucepan until just lukewarm. Stir in the yeast and keep stirring until it dissolves. Set aside for 10 minutes.

Place the rest of the dough ingredients in a large bowl with a ½ teaspoon of salt. Add the milk and yeast and stir it all together until you've got a good dough going. Knead your dough for 10-15 minutes, until you've got a smooth, shiny dough ball. (You can do all of this with a dough hook and an electric mixer if you like, but it was easy by hand.)

Brush another large bowl with oil and pop the dough in it, covered with a damp tea towel. Leave it all to rest for about 45 minutes - it should double in size.

Unroll enough baking paper to cover a 30cm x 40cm baking tray. Drop the dough onto it and roll it out flat to fit the baking tray. Carefully transfer the paper and dough into the tray. Cover the dough with the tea towel again and let it rest for half an hour.

Now it's time for the filling - spread the cream cheese as best you can across the surface, sprinkle with salt and then scatter over the spinach, basil, pecorino, taleggio and semi-dried tomatoes. Now it's wrapping time - pick up one of the longer sides of the dough rectangle and carefully roll it up into a rough spiral. Try to leave it standing on its seam so that it stays rolled up when it bakes. Cover with a tea towel again and let it rest for another half an hour.

Preheat the oven to 220°C. Brush the surface of your big dough log with the egg white and then sprinkle over some sesame seeds. Bake for 10 minutes and then turn the heat down to 180°C and leave to cook for another 25 minutes. It should brown up nicely and a sharp knife should come out with some melted cheese on it, but no dough.

Remove from the oven and let it sit for a few minutes. Cut into thick slices and serve.