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You can also cook this in the oven using the same method, just put your oven onto 210 degrees.
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.4. Brush the log with oil and bake for 15 minutes. Turn your middle burners onto low and your outside one to high and place you pan in the middle. Pour the stock and wine over and continue baking for another 30 minutes, basting often. Cool, then slice and serve.