Preheat oven to 400 F. Steam spinach about 5 minutes until

tender, pour in a colander, and drain thoroughly. Coarsely chip

scallion (tops incluced), celery, parsley, and lettuce. In a

blender, puree all of spinach, 2 cups at a time. Place spinach in

a bowl. Puree scallion, celery, parsley, and lettuce in blender.

Pour mixture into spinach bowl. Mix thoroughly. Stir in

Worchestershire, anchovy paste, salt Tabasco, and anise seeds to

spinach mixture. Blend mixture in blender for 2 minute on medium

speed. Pour mixture into bowl. Add bread crumbs and stir

thoroughly. Set aside or store in refrigerator. Bring to

room-temperature before using. (See part 2 for more)