Flounder Florentine Pinwheels

• 8 medium flounder fillets, skinned and boned
• 1 pkg. chopped frozen spinach
• 1/2 c. Ricotta cheese
• 2/3 c. chopped, sauteed onion
• 1 tsp. white Worcestershire sauce
• 1 clove garlic, minced
• 1 tsp. Cavender's Greek seasoning
• 1/4 c. bread crumbs
• butter
• Parmesan cheese
• 1/2 c. chicken or fish stock

1. Cook spinach and drain well.
2. Mix in Ricotta cheese, sauteed onion, garlic, Worcestershire sauce, Cavender's and bread crumbs. Season fillets with salt and pepper.
3. Place spinach mixture on fillet, about 1/2-inch thick.
4. Roll up fillet, small end to large and secure with toothpicks.
5. Place in baking dish.
6. Pour stock over and sprinkle with a few more bread crumbs.
7. Top with melted butter.
8. Sprinkle with Parmesan.
9. Bake at 425u0b0 for 15 to 20 minutes until fish flakes.

flounder, frozen spinach, ricotta cheese, onion, white worcestershire sauce, clove garlic, seasoning, bread crumbs, butter, parmesan cheese, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508373 (may not work)