| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | Fresh spinach, cleaned and | |
| Trimmed | ||
| 1 | 12-count can large snails | |
| 2 | oz | Feta cheese |
| 2 | Cloves garlic, minced | |
| 1 | oz | 1/4-inch diced onion |
| 1 | oz | Pine nuts |
| Salt to taste | ||
| 1/2 | oz | Pernod |
| 12 | Romaine lettuce leaves with | |
| Ends snipped | ||
| 1 | qt | Water |
| 1 | T | Oil |
INSTRUCTIONS
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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