Wash the spinach, then put in a large saucepan with just the water clinging to the leaves. Cook for 3–4 minutes until just wilted, stirring occasionally. Drain off the excess liquid.
Add the parsley, nutmeg, sugar and salt to the spinach, then stir in the flour. Take the pan off the heat and whisk in the goat's cheese, then the eggs.
Melt half the butter in a large non-stick frying pan and spread out the spinach mixture to a thickness of about 1cm. Cook for 5 minutes over a moderate heat, then for 3 minutes on a low heat until golden underneath.
Slip the pancake onto a plate and add the remaining butter to the pan. Turn the pancake over, then slide it back into the pan and cook for 5 minutes over a moderate heat. Cut into four wedges to serve.
These pancakes go well as an accompaniment to meat or fish. Alternatively, you could dry-fry some sliced, spicy sausage and serve it over the top of the pancakes.