Pre-heat the oven to 200C/400F degrees.
Heat the olive oil in a frying pan on a medium heat and add the spinach. Cook until wilted and soft.
Remove from the heat, and add the salt, pepper and nutmeg. and blend until smooth. (I used a hand blender).
Add the butter and egg yolks.
In a bowl, whisk the egg whites until stiff.
Grease and line a rectangle baking tray with parchment paper.
Fold in the egg whites and mix thoroughly.
Spread the mixture evenly in the baking tray and bake for 10-12 minutes until firm and slightly golden.
As the roulade is cooking prepare the filling.
In a bowl, add the goats cheese and cream. Blend until smooth, then add the chives. Stir until combined.
When the roulade is ready, remove from the oven and with a knife gently loosen the edges.
Place the roulade on top of a large piece of parchment paper and tap the tin for the roulade to come out.
Remove the parchment paper that was used to bake the roulade from the top of it.
Spread the cheese mixture over the roulade.
Using the parchment paper at the bottom from the smaller edge, roll the roulade up.
Remove the parchment paper and serve.