-----------------------------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.