Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------STEP 1 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

---------------------STEP 2 INGREDIENTS--------------------------
12 lg Romaine lettuce leaves with
Ends snipped
1 qt Water
1 tb Oil

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.

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