Shape the meat into an elongated rectangular piece and tenderize it very well. Then sprinkle it with salt, black pepper and spice mix.
Boil the spinach a bit in salted water, then strain it and chop it finely.
On top of the stuffing, put the peeled eggs and wrap it into a roll, while being careful not to let the stuffing spill out. Tie both ends and the middle of the roll with string and fry until golden.
Then carefully put it in an oven dish and pour in 1 cup water.
Smear it with the butter and bake at 356°F (180 °C) for about 60 min., while basting it periodically with the broth it releases.