1 Mix the flour, milk and salt in a bowl with a hand mixer until smooth. Allow to soak for 10 minutes.
2 Meanwhile, rinse spinach and remove coarse stems. Heat a large pot and add 1 tablespoon oil. Add spinach, cook until wilted and drain in a sieve. Season with salt.
3 Separate eggs and stir the yolks into the flour-milk mixture. Beat egg whites until stiff and gently fold the egg white mixture into the flour-milk mixture.
4 Heat 1/2 tablespoon oil in a non-stick pan over medium heat. Add 1 portion of the batter into the center of the pan and bake until golden, about 2 minutes on each side. Make a total of 4 pancakes from the batter.
5 Stir the tahini and 3 tablespoons of water in a bowl until creamy. Brush each pancake with 1 tablespoon of the mixture and then cover the pancake surface with spinach. Roll the pancakes.
6 Cut rolls into about 3 cm (1-inch) thick slices. Coat a large shallow baking dish (about 31 x 20 cm) (approximately 12 x 8 inches) with butter and put the rolls in the dish close together.
7 Cut cheese into strips and arrange in a lattice pattern over the spinach rolls. Bake in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) on the middle rack for about 15 minutes.