2 (8 oz.) pkgs. cream cheese, softened
1/4 c. butter
3 tbsp. milk
2 (10 oz.) pkgs. frozen, chopped and drained spinach
2 c. fresh parsley, lightly packed
1/2 c. walnuts, chopped
1/2 c. vegetable oil
1 tbsp. fresh lemon juice
2 cloves garlic, minced
1 tsp. basil
1 tsp. oregano
1 1/2 c. grated Parmesan cheese
French bread slices to serve

In a mixing bowl, beat cream cheese, butter and milk until smooth. Set aside. In food processor, combine spinach, parsley, walnuts, vegetable oil, lemon juice, garlic and seasonings. Process until smooth. Add parmesan cheese and blend thoroughly. Line 7 1/2 x 3 1/2 x 2 inch loaf pan with plastic wrap. Spread 1/3 of the cream cheese mixture evenly in the bottom of pan. Top with 1/2 the spinach mixture spreading evenly. Repeat layers, ending with the cream cheese mixture. Cover and refrigerate 3 to 4 hours or overnight. Unmold carefully, remove plastic wrap. Use a garnish of fresh herbs and pink peppercorns to add a colorful touch to this elegant loaf.