Escargot And Spinach Traume

Ingredients

1 package spinach
12 packages count snails
30 gr feta cheese
2 garlic
1/4 onion
1/2 pernod
12 romaine lettuce leaves with ends snipped
950 ml water
16 ml 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 180ºC oven. Top with Orange Garlic Butter.