Spinach Filled Pinwheels With Mustard Sauce Recipe
Ingredients
| 1 10-ounce package frozen chopped spinach | ||
| 1/4 cup thinly sliced green onion | ||
| Egg | 1 , beaten | |
| 1/3 cup fine dry bread crumbs | ||
| Flounder | 1 pound | |
| 2 tablespoons butter or margarine, melted Mustard Sauce | ||
Directions
For filling, cook spinach with the onion according to package directions, then drain well.
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.
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.
Chef
