Sole Of Athens

• 2 Tbsp. olive oil
• 1/2 lb. mushrooms, chopped
• 1 10-oz. pkg. Fresh spinach, coarsely chopped
• 3 Tbsp. minced garlic
• 1/2 tsp. salt
• 1/4 C. dry white wine
• 16 oz. ricotta cheese
• 1 C. feta, crumbled
• 2 Tbsp. fresh basil, chopped
• 1 tsp. dried dill
• 1-1/2 lbs. fresh Dover sole (8 to 9 pieces, approximately equal in size)
• 1 lemon
• 2 pkgs. fresh pie crust

1. Preheat oven to 400u0b0.
2. Add olive oil to large saute pan set at medium-high heat. To olive oil, add chopped mushrooms and saute until browned, about 5 minutes. Add spinach, garlic, and salt. Saute until spinach is wilted. Add wine and reduce liquid by half. Remove from heat and let cool for 10 to 15 minutes.
3. In the meantime, combine ricotta, feta, basil, and dill in a small bowl. Rinse sole in cold water. Squeeze juice from one lemon over both sides of fish. Combine spinach-mushroom mixture with cheese mixture. Spoon 1 to 2 Tbsps. of filling onto each fillet, spreading to within 1 inch of fillet end.
4. Starting at thick end, roll up fillets, pressing filling into sides as you roll.
5. Unfold pie crust. Place 3 to 4 fillets on each piece of pie crust. Roll up loosely, tucking in sides. Brush water onto closing edge to seal. With a small, sharp knife, make short slashes along length of crust.
6. Bake for 35 to 45 min. or until golden brown. Remove from oven and let cool 10 min. Slice and serve.

olive oil, mushrooms, fresh spinach, garlic, salt, ubc, ricotta cheese, feta, fresh basil, dill, fresh dover sole, lemon, fresh pie crust

Taken from www.epicurious.com/recipes/member/views/sole-of-athens-1201879 (may not work)