1 sheet Pepperidge Farm frozen Puff Pastry
4 filets of sole or flounder, 1/4 to 1/3 lb. each
1 pkg. frozen creamed spinach, cut into quarters while frozen
1 egg beaten with 1 tbsp. water

Thaw pastry 20 minutes. Unfold and cut into quarters. Roll each piece of pastry so that it is 1 inch larger than fish filet on all sides. Place one filet of fish on each piece of pastry; sprinkle with salt and pepper and top with creamed spinach quarter.

Brush edges of pastry with egg mixture. Fold pastry over to enclose fish and spinach. Press edges with the tines of a fork to seal. Brush tops of pastry with egg mixture and place on ungreased baking sheet. Bake 30 minutes in preheated 375 degree oven or until pastry is puffed and golden brown. Serve immediately. Makes 4 servings.