Cut French bread into 1/2-inch slices. In a small bowl, stir together melted butter and garlic. Brush both sides of each bread slice with butter mixture; sprinkle with white pepper. Place bread slices on an ungreased baking sheet. Bake in a 350 degree F oven about 10 minutes or until crisp and lightly browned, turning once.
Remove from oven. Sprinkle one side of each bread slice with Parmesan cheese and return to oven. Bake about 3 minutes or until just starts to brown. Remove from oven.
Spread Spanakopita on top of each bread slice. Return again to oven. Bake 3 to 4 minutes more or until heated through. Serve immediately. Makes about 24 crostini.
In a medium bowl, combine the well-drained spinach, feta cheese, cream cheese, pine nuts, white pepper and garlic powder. Mix well. Makes about 1 cup.
For spinach: In a large saucepan, bring water to boiling; add spinach leaves. Blanch the spinach about 30 seconds or until leaves turn a brilliant green. Remove the spinach with a slotted spoon. Immediately plunge the leaves into a bowl of ice water (this stops the cooking). Remove the spinach with a slotted spoon. To drain, tightly squeeze out all of the excess water.