Combine first 11 ingredients as if you were making meatloaf.
Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.
Cover meat with spinach and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.
Drizzle the log with extra-virgin olive oil to coat lightly.
Roast meatroll 20 minutes.
Cut into 1-inch slices, 3 pieces per portion, and serve.
