1 (10 oz.) pkg. frozen chopped spinach, thawed
Vegetable cooking spray
1/2 c. minced onion
1 clove garlic, minced
1/4 tsp. dried whole thyme
1/4 tsp. pepper
3 tbsp. sour cream
1 1/2 lbs. flounder or sole fillets
2 tbsp. dry white wine
Lemon wedges

Place spinach between paper towels and squeeze until barely moist; set aside. Coat a heavy saucepan with cooking spray; place over low heat until hot. Add onion and garlic; cover and cook over low heat 10 minutes or until soft, stirring occasionally. Add spinach, thyme and pepper; cook over low heat until thoroughly heated, stirring constantly. Remove from heat and let stand 10 minutes; stir in sour cream.

Place fillets, skin side up, on a cutting board; cut in half lengthwise. Flatten fillets slightly for uniform thickness, using a meat mallet or rolling pin. Spread 2 tablespoons spinach filling on one-third of each fillet. Starting at narrow end, roll up fillets jelly roll fashion; secure with wooden picks.

Place rolls in a baking dish coated with cooking spray; add wine. Cover and bake at 350 degrees for 20 minutes or until fillets flake easily when tested with a fork. Garnish with lemon wedges. Yield: 6 servings (123 calories per serving).