Puff Pastry
4 fillets 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

Layer the puff pastry and cut into quarters. Roll each piece of pastry so that it is 1-inch larger than fish fillet on all sides. Place one fillet 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 greased baking sheet. Bake 30 minutes in preheated 375 degree oven until pastry is puffed and golden brown. Serve immediately. Makes 4 servings.