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CATEGORY CUISINE TAG YIELD
Dairy, Grains Appetizers 1 Servings

INGREDIENTS

1 pk Fresh spinach, cleaned and
Trimmed
1 12-count can large snails
2 oz Feta cheese
2 md Cloves garlic, minced
1 oz 1/4-inch diced onion
1 oz Pine nuts
Salt to taste
1/2 oz Pernod
12 lg Romaine lettuce leaves with
Ends snipped
1 qt Water
1 tb Oil

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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