1 (10 ounce) package baby spinach, halved
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 (4 ounce) can crushed pepperoni sausage, drained
1 pound salami
1 cup chopped fresh mushrooms
1/2 cup chopped green olives
1 (8 ounce) package cream cheese, softened
Place spinach in an ovenproof 2 gallon casserole dish. Drizzle olive oil over top of spinach to serve. Sprinkle with onion and green bell pepper and place in ovenproof dish, with lid closed. Drizzle remaining 1 tablespoon of olive oil over spinach.
In a large skillet over high heat, heat the olive oil. Add green pepper, pepperoni and sausage; cook 5 minutes. Place mushrooms and green olives in skillet and cook 4 to 5 minutes longer.
In a large bowl, combine cream cheese, cooked spinach, mushrooms, green olives and cream cheese. Mix together and spread over sauce.
Return cooked spinach to ovenproof dish. Increase oven temperature to 350 degrees F (175 degrees C).
Bake 25 to 30 minutes in the preheated oven, or until spinach is tender.