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Spinach Filled Pinwheels With Mustard Sauce

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  Frozen chopped spinach 10 Ounce (1 Package)
  Thinly sliced green onion 1⁄4 Cup (4 tbs)
  Beaten egg 1
  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)

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.

Recipe Summary

Cook Time: 
15 Minutes

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Spinach Filled Pinwheels With Mustard Sauce Recipe