Start by lining a 34 x 23cm approx. baking tray with non-stick paper. Next, place the cooked spinach, 5 egg yolks, 1 tbsp cream cheese and flour into a food processor and blitz together. Pour into a large bowl, whip the egg whites to stiff peaks and fold in. Carefully spread onto the baking tray, sprinkle to the top with 2 tbsp grated Parmesan and bake at 17°C for 12-15 minutes. Allow to cool down complexly. Meanwhile, mix together the cream cheese, Greek yogurt , snipped chives and remaining 2 tbsp grated Parmesan. Turn out the spinach sponge, spread with the filling and spoon over the chopped sun-dried tomatoes and smoked ham. Roll up tightly and chill for  30 minutes before serving cut into slices.