If the thigh isn't already boneless, cut the thigh bone out, then cut the thigh down the middle so it opens up like a book. Make a few incisions between the muscles along their seams if need be so as to flatten out the thigh. Remove the skin as well if it isn't already skinless. Lay some parchment paper over the thigh and pound it lightly with the back of a skillet to flatten it a bit more.

The roast at the moment looks rather a mess, but no worries. Make sure this messy "inside" of the thigh is face up and all will be well in the end!

Prepare some frittatine (little frittatas) by whisking together the eggs, cheese, salt and pepper in a bowl. Heat a little oil and/or a knob of butter in a small non-stick skillet over moderate heat and pour in one small ladleful of the egg mixture—just enough to cover the bottom of the skillet. Let the egg set on one side, then flip it over to set on the other side, as if you were making a very thin, crepe-like frittata. The eggs should brown only very lightly.

Wash the spinach well, then, while it's still wet, add it to a large saucepan over moderate heat. Let the spinach cook just until wilted. Remove the spinach from the saucepan and run it under cold water to stop it cooking, then squeeze it dry. Chop the spinach finely and then add it to a skillet, where you will have lightly sautéed a clove of garlic in olive oil and then removed it. Let the spinach absorb the flavor of the garlic-scented oil for a few minutes, seasoning it with salt, pepper and just a soupçon of grated nutmeg. Turn off the heat and let the spinach cool.

Now it's time to assemble your roast: Season the inside of the turkey thigh with salt and pepper, then lay on the sautéed spinach, leaving a slight border at the edges. Lay the frittatine over the spinach, then the ham slices, like so:

Now starting at one of the short ends, roll the turkey thigh up as tightly as you can manage. Tie the roll with cooking twine.

Rub the whole roast with with olive oil, then season it generously with salt and pepper. Lay the roast in a roasting pan,  which you will have greased with olive oil. Arrange some potatoes around the roast if you like. Drizzle everything with some white wine.

Roast in the oven at 190C/375F for about an hour, basting with some more white wine from time to time, until the roast is cooked through and nice and golden brown on the outside. If in doubt, insert a meat thermometer into the bottom of the roast; the temperature should read 74C/165F. At this temperature the meat will be perfectly safe to eat but still nice and juicy.

Let the roast rest for at least 15 minutes. Then cut the roast into 1cm/1/2 inch slices and serve, along with any juices in the roasting pan.