1/4 cup olive oil
1 (10 ounce) package frozen chopped spinach, thawed
4 ounces cream cheese, softened
1 (8 ounce) package canned Italian-style diced tomatoes
1 onion, diced
1 large green bell pepper, diced
1 large potato, diced
1/2 cup mayonnaise
salt to taste
black pepper to taste
In a large bowl, combine olive oil, spinach, cream cheese, tomato, onion and bell pepper. Mix well.
In a small bowl, combine mayonnaise, salt, pepper and olive oil. Mix well. Divide mixture between 2 separate bowls and toss to coat.
Cover bowl with foil and refrigerate overnight.
The next morning, preheat oven to 400 degrees F (200 degrees C). Butterflied golden arches or slotted foil and grease the baking sheet. Remove foil, and brush with olive oil mixture.
Bake in preheated oven for 30 to 35 minutes, until cheese is bubbly and golden. Sprinkle with brown sugar and serve hot.