Spinach Skordalia

Homemade or artisan-style bread
are just right for skordalia.
It's not often I make this because
usually all the left over breads goes
to the bantam chickens in the barn yard.
Serve this with fried fish or as an
appetizer with fresh raw vegetables.

Ingredients:
3 cups chopped, fresh spinach
1 Tbsp. olive oil
3 - 5 cloves garlic
1 tsp. salt
1 cup soggy bread (see Note below)
1/4 tsp. freshly ground black pepper
2 Tbsp. fresh lemon juice
1/3 cup best quality olive oil

Directions:
Sauté the spinach in olive oil
just until it wilts, about 30 seconds.
Purée 3 cloves garlic by mashing them into the salt
Put the spinach, garlic purée, soggy bread, freshly
ground black pepper, and lemon juice in a food processor.
Purée the ingredients, making sure to scrape down
the sides of the processor bowl, until the mixture is smooth.
While the machine is running, slowly pour in the olive oil.
You should end up with a mixture that has
the consistency of thick mayonnaise.
If it is too thick, mix in more olive oil
until it reaches the proper consistency.
Taste and add the remaining garlic (puréed in salt),
lemon juice, or salt, as needed.