4 (8 ounce) cans fresh spinach, drained
3/4 cup tomato juice
1/2 bunch fresh parsley, chopped
2 1/2 tablespoons olive oil
1/4 cup white wine vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika
1 green bell pepper, cut in 1/8 inch slices
1 red bell pepper, cut in 1/8 inch slices
1 tablespoon orange juice
1 small onion, thinly sliced
15 black olives
2 tablespoons chopped fresh parsley
In a large bowl, mixes drained spinach, tomato juice, parsley, olive oil, vinegar, oregano, basil, paprika, green bell pepper, red bell pepper, orange juice, onion, and olive slices. Cover, and refrigerate these approximately 8 hours before serving.
Preheat oven to 375 degrees F (190 degrees C).
Layer the spinach mixture over spinach salad mixture. Sprinkle with olives, then sauce mixture over spinach; garnish with parsley slices. Sprinkle with chopped onion; top with 2 tablespoons olive slices. Transfer this mixture to a flat 2 quart casserole dish.
Bake in preheated oven for 25 minutes. Reduce heat to medium-low and let stand for 30 minutes. Drain cans, and pour into a large bowl.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Spread sheet onto the bottom of a 9x13-inch pan. Heat olive oil in a large skillet over medium high heat. Stir together spinach mixture, olive slices, onion, and olives. Spread remaining mixture over spinach salad layer. Tint remaining olive slices with fresh orange juice; pour over spinach salad.
Bake uncovered in preheated oven for 35 minutes.