Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Fresh spinach, cleaned and |
| \N \N | Trimmed |
| 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 |
| ½ ounce | Pernod |
| 1 quart | Water |
| 1 tablespoon | Oil |
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.
Chill.
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.