1 1/2 tsp. safflower oil
8 lg. mushrooms, sliced
1/2 lb. spinach coarsely chopped
1 tbsp. finely crumbled Feta cheese
4 Flounder fillets (4 oz. each)
Watercress (garnish)
4 cherry tomatoes, garnish

Makes 4 servings. Low in calories Ideal to serve to guests. Place the oil in a medium size skillet. Turn the heat on low. Add mushrooms. Cook over low heat until any moisture the mushrooms release has evaporated. Stir in spinach, until it is wilted. Remove from heat. Sprinkle Feta cheese and stir together. Place 1/4 of the filling on one end of each flounder fillet and roll up. Secure with a toothpick place fillets in small shallow baking dish. Add 2 or 3 tablespoons of water cover loosely with foil. Bake at 350 degrees just until fish is flaky; opaque throughout, about 30 to 40 minutes. Place watercress in serving platter arrange fish on it. Place cherry tomato on each toothpick, if desired.