|Flounder fillet/Other fish fillets||1 Pound|
|Frozen chopped spinach||10 Ounce|
|Process cheese spread with lobster/3-ounce cream cheese with pimiento, softened||3 1⁄2 Ounce|
|All purpose flour||4 Teaspoon|
|White pepper||1 Dash|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Dry white wine||1 Tablespoon|
Thaw frozen fillets.
Cook spinach according to package directions; drain thoroughly.
Spread spinach in 1-quart casserole.
Cut fillets into 4 portions; season with salt and pepper.
Spread half the cheese atop fillets.
Roll up each fillet and place on top of spinach.
In saucepan melt butter; blend in flour, salt, and white pepper.
Add broth; cook and stir till mixture is thickened and bubbly.
Remove from heat and gradually blend into remaining cheese; add wine.
Pour sauce over fillets.
Sprinkle with paprika.
Bake, uncovered, at 350Â° for 20 to 25 minutes.