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Heat the oven to 190C/170C fan/gas 5 and line a swiss roll tin (ours was 23 x 32cm) with baking parchment. Tip the spinach into a large heatproof bowl with 1 tsp water and wilt in the microwave for a total of 2 mins, checking it after each 30-second burst. Or, wilt in a pan with 1 tbsp water over a medium heat. Leave the spinach to cool, then squeeze out as much excess liquid as possible by tipping into a clean tea towel and wringing it out, or press against a colander using the back of a large spoon.
Transfer the spinach to a food processor with the egg yolks, flour, melted butter, milk and a good pinch each of salt and pepper. Blitz until the spinach is finely chopped and the ingredients are well mixed. In a separate bowl, whisk the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the spinach mixture until combined. Tip into the prepared tin and gently spread out into an even layer. Bake for 12-15 mins until puffed up slightly and firm to the touch.
Meanwhile, wash out the food processor and tip in the beetroots, goat’s cheese and herbs. Season well and blitz to a purée, then spoon 3 tbsp of the filling into a piping bag and set aside. Spoon the remainder of the filling into a bowl, then both the bowl and piping bag in the fridge until needed, to firm up a little.
Lay a sheet of baking parchment on a work surface and turn the spinach roulade out onto it. Carefully peel off the original baking parchment, then roll up into a tight spiral from one of the short ends, using the piece of parchment below to help you. Leave the roulade, still rolled up, to cool for 10 mins, then carefully unroll and spread over the beetroot filling from the bowl. Roll up again and transfer to a serving board or plate. Pipe blobs of the filling over the roulade using the piping bag, then scatter with extra herbs. Slice to serve.