Cut the top off each pimiento and remove the seeds. Then either grill or sauté them in oil and, when done, stuff them with the spinach, which should be prepared as follows: Wash and clean the spinach and cook till tender in a little boiling salted water. When done, drain and squeeze in a cloth to extract as much water as possible. Then put the spinach in a sauté pan in a little hot oil, with 1 or 2 cloves of chopped garlic, and season with salt and pepper. Stir well and cook for about ten minutes. Stuff the pimientos, put them in a fireproof dish, moisten with cither a little stock or Espagnole sauce and put in the oven for 10 minutes.