Make the béchamel and set aside.
Melt the butter in a frying pan. Add the garlic and sauté for a minute. Add the spinach and sauté to dry it out for a few minutes. Remove from the heat and put into a large bowl. Let it cool slightly before adding the béchamel, eggs, Parmesan cheese and a little extra freshly grated nutmeg.
Butter a high oven dish or 30 cm (12 in) loaf tin. Sprinkle with half of the breadcrumbs to line the tin. Pour in the mixture and sprinkle with the rest of the breadcrumbs.
Cool slightly before cutting into thick slices or serve at room temperature.