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1
Place an oven rack in the center of the oven.
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2
Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan.
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3
Line the bottom of the pan with parchment paper.
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4
Set aside.
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5
Place the eggs and milk in a large bowl.
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6
Add the bread and stir to combine.
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7
Heat the butter in a large, high-sided skillet over medium-high heat.
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8
Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes.
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9
In batches, add the spinach and cook until wilted, about 15 minutes.
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10
Drain in a colander.
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11
Press gently on top of the spinach to release excess moisture.
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12
Set aside to cool slightly.
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13
Transfer the spinach mixture to a food processor and blend until smooth.
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14
Pour the spinach into the bowl with the bread mixture.
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15
Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg.
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16
Stir until smooth.
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17
Spread half of the mixture on the bottom of the prepared pan.
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18
Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture.
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19
Add the remaining spinach mixture on top and press gently.
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20
Sprinkle the remaining Parmesan on top and bake for 1 hour.
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21
Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf.
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22
Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.
