Rinse the spinach and let it drain.

Fry it in 1 tsp of olive oil until it wilts.

Remove from heat and place in a sieve to drain.

Break the eggs into a bowl and whisk together with salt and pepper, possibly other spices as well if you want more flavor.

Put 1 tsp of oil in a non-stick pan and pour in half of the egg mixture.

Cook the egg roll for 2-3 minutes on each side over medium heat until it is stable.

Remove from heat and cook the next one.

Spread each egg roll with cream cheese, distribute the drained spinach and salmon on them, and roll them up tightly.

Serve with salad and fresh dill on top.