In a bowl, pour the 2T of olive oil over the bread. Turn to coat and let stand until the olive oil is completely absorbed. Tear into small pieces.

Put the spinach in the bowl of a food processor and pulse until chopped. Add the lemon juice, bread and garlic and pulse until blended. Add the 1/4 c of olive oil and process to a fine puree. Add salt and pepper to taste. Transfer to a bowl and serve.