Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/2       pound         spinach -- blanched
6                       egg -- separate out yolks
1/4       pint          cream cheese -- softened
1         pinch         salt
1         pinch         pepper
1         pinch         nutmeg
1                       baking sheet with 1/2" lip -- 12"x10"
1         piece         silicone or baking paper

Preparation:

Line the baking sheet with the paper. Chop the blanched Spinach and mix with egg yolks and the egg whites which should be lightly whisked, add the nutmeg and seasoning. Place the mixture into the baking sheet, the mixture should be no more than a 1/4" deep in the tray, cook in a moderate oven for 5-10 minutes until the mixture is set and golden. Place onto a sheet of grease proof paper and when cool spread with cream cheese, If it is to hot the cheese will melt. Lifting the edge of the paper at the widest side roll to the opposite site, (as for a Swiss roll) Place in the fridge to set and become firm. Then cut into roundels 1/2" thick. The roulade can be served as starter, or as vegetarian salads.