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Spinach Filled Pinwheels With Mustard Sauce Recipe
|Frozen chopped spinach||10 Ounce (1 Package)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Skinless flounder/Salmon/sole/whitefish fillets||1 Pound (1/4 To 1/2 Inch Thick)|
|Butter/Margarine||2 Tablespoon, melted|
|Mustard sauce||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1133 Calories from Fat 324
% Daily Value*
Total Fat 47 g71.8%
Saturated Fat 18.6 g93.1%
Trans Fat 0 g
Cholesterol 493.7 mg
Sodium 2577.9 mg107.4%
Total Carbohydrates 63 g21.2%
Dietary Fiber 7.6 g30.4%
Sugars 22.9 g
Protein 103 g205.3%
Vitamin A 568.7% Vitamin C 159.1%
Calcium 43.7% Iron 63.2%
*Based on a 2000 Calorie diet
In a medium mixing bowl combine cooked spinach-onion mixture and egg.
Stir in bread crumbs.
Measure length of fillets.
Cut long fillets or overlap thinner ends of 2 short fillets to about 7 inches in length.
For pinwheels, spread filling on top of fillets.
Roll fish up jelly-roll style, starting from narrow ends.
Skewer with wooden toothpicks at 1-inch intervals.
Then cut the rolls between toothpicks into 1-inch-thick slices.
Place the pinwheels upright in a 12x7 1/2x2-inch baking dish.
Brush with butter or margarine.
Cover with foil.
Bake in a 450° oven for 10 to 15 minutes or till fish is done.