Steam or boil spinach until just wilted. Squeeze all the moisture from the cooked spinach.
Place spinach and egg yolks in a food processor. Process until pureed.
Whisk egg whites until soft peaks form then fold through spinach mixture.
Spread this mixture over the baking tray.
Cook for 15 minutes or until set.
Turn the roulade out onto a clean tea towel and roll the roulade up with the baking paper and tea towel in place.
Leave the roulade to cool rolled.
Filling
Place the roulade on a piece of plastic wrap the size of the baking dish. Carefully unroll the roulade and remove the tea towel and baking paper. Leaving the roulade on the plastic wrap.
Combine the cream cheese and feta until smooth.
Spread the pesto over the cooled roulade.
Layer the feta mixture over the pesto leaving 1cm at the end of the roulade for rolling.