Oyster Rockefeller Dip

Cook the spinach according to package directions; drain very well and set aside.

Broil the oysters on a baking sheet coated with nonstick cooking spray until the oysters begin to curl. Cut into bite-size pieces; set aside.

Place the parsley, green onions, and celery in a food processor, and blend until pureed. In a large pot coated with nonstick cooking spray, melt the margarine, and saute the pureed mixture until the veggies are very tender. Add the cooked spinach, stirring until mixed. Stir in the Worcestershire sauce, bread crumbs, lemon juice, anchovy paste, Parmesan cheese, skimmed milk, and oyster liquid, stirring until heated. Add the anisette and chopped oysters, mixing well. Serve hot.