1.   Drain, squeeze dry and trim away the tough spine.

2.   Drain again and squeeze dry.

3.   Drain the gelatin and squeeze dry.

4.   Drain the herbs, and squeeze dry by gently wringing in a tea towel.

5.   Place the spinach in a piece of cheesecloth and squeeze dry.

6.   Remove and gently squeeze dry.

7.   Rinse with water and squeeze dry.

8.   Soak the bread in water until softened, then drain and squeeze dry.

9.   Squeeze dry, then finely chop and set aside.

10.   Squeeze dry.