Instructions: Beat cream cheese, butter and milk until smooth, set aside. Thaw and drain spinach. In a food processor, combine spinach, parsley, walnuts, oil, lemon juice, garlic, basil and oregano. Process until smooth. Add Parmesan cheese and blend thoroughly. Line a 7 x 3 inch loaf pan with plastic wrap. Spread one third of cream cheese mixture evenly in the bottom of the pan. Top with half of spinach mixture, spreading evenly. Repeat layers, ending with the cream cheese mixture. Cover and refrigerate 4 hours or overnight. Unmold and remove plastic wrap. Garnish, as desired, and serve with sliced French bread.

Yield: about 35 appetizer servings.

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