Preheat your oven to 375°F (190°C).

Start by making the béchamel sauce. In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 2 minutes until it turns a pale golden color.

Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens, which should take about 5-7 minutes.

Season the béchamel sauce with salt, pepper, and a pinch of nutmeg if desired. Set it aside.

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add the fresh spinach to the skillet. Stir occasionally until the spinach wilts, which should take about 3-5 minutes. Season with salt and pepper.

Grease a baking dish and spread half of the wilted spinach at the bottom.

Place the sliced hard-boiled eggs on top of the spinach.

Pour the prepared béchamel sauce evenly over the eggs.

Add the remaining spinach on top of the béchamel sauce.

In a small bowl, mix the grated Parmesan cheese, breadcrumbs, and melted butter until it forms a crumbly mixture. Sprinkle this evenly over the spinach.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the dish is bubbling.

Remove from the oven and let it cool for a few minutes before serving.