1/4 cup olive oil
1/4 cup wheat flour
1/4 cup distilled white vinegar
4 cups chopped fresh spinach
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Heat olive oil in a medium saucepan over medium heat. Grease a large resealable plastic bag; if using Irish sausage, grease bag with olive oil. Spread the 1/2 cup of butter into the pan, resting on bottom side. Place spinach, garlic, oregano, basil and garlic under the pan while greasing. Pour the bread mixture into the pan. Cover and refrigerate for 2 hours.
Remove lid of pan to loosen pan from bag; drain.
Unroll spinach, place onto the pan. Stir in Marinade mixture and salt and pepper to taste. Cover and refrigerate over night.
Combine tomato sauce, vegetable sour cream, chopped onion, 2 tablespoons olive oil, cream of potato, pepper, and garlic in medium bowl; mix thoroughly. Reserve 1/2 cup of marinade and stir into skillet over medium heat. Return skillet to remaining marinade; heat through. Serve immediately or refrigerate for 10 minutes.