3 tablespoons butter
3 tablespoons heavy cream
1 medium head spinach
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/4 teaspoon dried thyme
2 tablespoons chopped fresh parsley
In a large bowl, mix together butter, cream, spinach, garlic powder, basil, rosemary, basil, rosemary, basil, thyme and parsley. Let the mixture sit 15 minutes, then wrap in plastic wrap and chill in refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Slice the spinach liberally and roll the top half of the roll horizontally into a 1/4 inch thick. Cut each half into 1/4 inch slices and roll the slices horizontally to form a rectangle about 4 inches in diameter. Place the pepper slices on the top of the rectangle.
Place a large piece of waxed paper between the flat sides of the cut slices and seal tightly. Place the pepper slices on top of the spinach slices. Place a piece of foil underneath the pepper slices to keep them covered. Dust the side of the foil with the softened butter.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Bake for about 10 more minutes.