Method

1. Turn on your BBQ. Place the bread in a food processor and pulse until fine crumbs form. Blanch the spinach leaves in boiling water until just wilted, then refresh in iced water. Squeeze out the excess moisture, chop finely, then set aside.

2. Combine the breadcrumbs with the minces, mortadella, cheese, rosemary, nutmeg, beaten eggs, onion and garlic in a large bowl, and mix well. Season with salt and pepper.

3. Spread half the mixture on a lined oven tray in a 10cm x 20cm rectangle. Top with half the spinach and arrange the boiled eggs on top. Place the remaining spinach on the eggs and the remaining mince mixture on top. Form into a domed log shape.