Drain the tomatoes well, collecting 2 tablespoons of oil. Clean and wash the spinach and drain well. Peel onion and garlic and chop finely. Heat 2 tablespoons of tomato oil in a large pot. Fry the onion and garlic in it.
Add the spinach and let it collapse briefly in a closed pot. Season to taste with salt and nutmeg. Drain in a sieve and squeeze out a little.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Finely pluck or chop cheese. Wash basil, shake dry, pluck leaves and chop coarsely. Remove the dough from the package and roll out.
Remove the baking paper and place the paper on a baking tray. Spread the tomatoes, spinach and half the cheese on the dough. Sprinkle with basil and pine nuts. Roll up the dough and put it on the baking tray.
Spread the remaining cheese on the roll.
Bake in a hot oven for about 20 minutes. Remove the roll, let it cool down for about 15 minutes, then cut it into slices.