Rice and roast meat cake

Cut the meat into very small pieces and brown it in a pan with the bay leaf and a mixture of whatever aromatic herbs you have available. Meanwhile, boil the spinach.

In a bowl, combine the roast meat, the cooled, well-squeezed and chopped spinach, the rice, the chopped parsley, the beaten eggs, a handful of grated Parmesan cheese, pepper, and nutmeg.

Pour the mixture into a buttered baking dish and bake for half an hour at 180°C.