Roasted Pepper and Spinach Filling

Preheat your oven to 200°C (400°F). Halve the bell peppers, remove the seeds and membranes. Place them cut-side down on a baking sheet lined with parchment paper and roast for 20-25 minutes, until the skins are blackened and blistered. Remove from the oven, transfer to a bowl, cover with plastic wrap, and let cool for 10-15 minutes. Then, easily peel off the skins and dice the peppers finely.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped red onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant. Then, add the fresh spinach in batches and sauté until all the spinach has wilted and softened. Squeeze out any excess water.

In a large bowl, combine the roasted, diced peppers, the sautéed spinach and onion mixture, cream cheese, and optional grated Parmesan cheese. Season with salt, freshly ground black pepper, and a pinch of nutmeg. Taste and adjust seasonings as needed. The filling is ready to use immediately or can be stored in the refrigerator for later.