A great spinach recipe for any taste:
Marinate the meat in the mixture of thyme, garlic and vinegar for a few hours. Hard boil the eggs, peel and quarter them. Defrost spinach, cut carrots into long strips and pre-cook in salted water for about 5 minutes.
Then lay the meat close together. Sprinkle with chopped pepper, parsley, salt and nutmeg and cover with spinach, carrots and egg quarters in rows. Then roll up and wrap like a rolled roast and pin the ends with wooden skewers. Heat the oil in a roasting pan and brown the roulade on all sides. Add soy sauce, marinade and beef broth and cook in a closed roaster in a heated oven (225 °C) for about 40 minutes.