Yield: 1 servings
|1 pack||Fresh spinach, cleaned and|
|1 \N||12-count can large snails|
|2 ounces||Feta cheese|
|2 mediums||Cloves garlic, minced|
|12 larges||Romaine lettuce leaves with|
|\N \N||Ends snipped|
|1 ounce||1/4-inch diced onion|
|1 ounce||Pine nuts|
|\N \N||Salt to taste|
STEP 1 INGREDIENTS
STEP 2 INGREDIENTS
STEP 1: Saute onion in butter until transparent over medium flame. Add pine nuts, garlic; saute 1 minute. Add spinach; saute until limp. Add escargot and remaining ingredients. Saute 1 minute; remove from heat.
STEP 2: Bring water and oil to boil; add romaine lettuce and cook till limp. Remove from water; chill. Take 1 romaine lettuce leaf and lay flat on counter. Divide spinach and escargot into 6 equal portions. Place one portion in middle of romaine lettuce leaf; fold ends over to create a golf-ball-size portion. Place in baking dish; heat in 350F oven.
Top with Orange Garlic Butter.