3/4 c Unsalted butter, softened 1 tb Lemon juice 1 tb Fresh dill, cut fine or 1 ts Dried dill Black pepper Fresh spinanch leaves W/heavy stem or spine gone 2 Loaves fresh, white thin- -sliced sandwich bread In a small bowl mix butter, lemon juice and dill. Sprinkle generously with fresh black pepper. Remove crusts from thin-sliced bread. Spread one side of a slice of bread with lemon-butter mixture. Place two fresh spinanch leaves in center of bread with leaf points extending out a little on each side of bread. Carefully roll bread slice to form a log. Hold it in place with a toothpick. Place on a baking pan. Repeat with the other bread slices and gently push together in the pan so they will retain their shape. Cover tightly and refrigerate for a few hours until needed.
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