Put spinach leaves in a large bowl, pour over boiling water to cover and
set aside for 1 minute, drain thoroughly.
Melt the butter in a small saucepan, stir in the flour and curry powder
and cook for 1 minute.
Gradually add the milk, stirring until the sauce boils and thickens.
Stir in the pepper.
Cool the sauce slightly, then whisk in the yogurt and eggs.
Add the peas and carrots, gently fold in the hard-boiled egg.
Line a lightly-oiled loaf tin with the spinach leaves, reserving one for
the top.
Spoon in the sauce and top with the reserved spinach leaf.
Fold over the leaves to cover the mixture completely.
Place the loaf tin in a bain-marie or a roasting tin with about 2 inches
boiling water.
Bake for 1 hour.
Cool completely before turning out onto a serving plate.
Serve cold.
Variation
Use cabbage leaves instead of spinach, if preferred. Cook the leaves
briefly in boiling water until they soften, then drain, trim the thick stalks
and line the tin.
