Spinach Roulade With Goat's Cheese & Bacon

Serves 8 as a starter or 4 with a light salad for lunch. If you don't like Goats Cheese then use a cream cheese in it's place.

Oven Temp. 190°C

Ingredients

500g fresh washed spinach (or 250g frozen spinach which has been defrosted)
3 egg yolks
5 egg whites
3 tbsp flour
75g goats cheese
2tbsp crème fraiche
100g smoked bacon lardons
100g chopped walnuts
pinch freshly grated nutmeg
salt & pepper

Method

Plunge the fresh spinach in boiling water for 30 seconds and then drain. Allow to cool. Squeeze as much liquid out of the spinach as you can and place in a food processor. If using frozen then just squeeze as much liquid out as possible before putting in the processor.
Add the egg yolks, flour & 1 tablespoon of the crème fraiche. Pulse until well mixed. Add the nutmeg and season with the salt & pepper - it is a good idea to add more s&p than you think as it will dissipate during cooking.
Line a shallow baking tin with grease proof paper and cover with a little oil.
Whisk the egg whites to just beyond soft peak, then using a metal spoon or spatula, gently fold the egg whites into the spinach mixture. Pour into the lined baking tin and bake in the oven for 15 minutes or until firm to the touch.
Meanwhile fry the bacon lardons until golden. Then blend the goats cheese and remaining tablespoon of crème fraiche until smooth. Stir in the lardons and walnuts, season to taste with s&p.
Remove the spinach from the oven, allow to cool slightly, then turn out on to another sheet of greaseproof paper.
Remove the greaseproof paper used for baking and spread the goats cheese mixture over the top, ensuring an even coating all over including the edges.
Take one of the narrow ends of the greaseproof paper and lift, pulling it gently towards the other end, the roulade will start to roll up in a spiral. Continue with this process until you have rolled all the roulade up. It is a good idea not to roll too tightly as the filling tends to squeeze out if you do, but it should be tight enough so that there are no gaps between filling and spinach.
Place in the fridge and allow to set for at least a couple of hours before serving.
To serve, cut into slices about 3 cm wide.