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.