Combine cream cheese, dried Italian seasoning and pepper; beat until smooth. Line a lightly oiled 6 x 4 x 2 loaf pan with plastic wrap leaving a two inch overhang on each side. Carefully spread about one - third of cream cheese mixture in loaf pan, smoothing to corners. Next, layer the Gruyere and chopped pecans; top with half of remaining cream cheese mixture. Then layer 1/2 cup parsley and crumbled Roquefort, top with remaining cream cheese mixture. Press firmly. Cover with overhanging plastic wrap and chill at least 8 hours. To unmold, lift cheese loaf out of pan using the plastic wrap, and invert onto a serving plate lined with a bed of spinach. Remove plastic wrap, and sprinkle with remaining 1/4 cup parsley. Let come to room temperature before serving. Serve with crackers.