Sole Florentine

4 sheets, 12 x 18 inches each heavy duty aluminum foil
1 10 ounce package frozen chopped spinach, thawed and well drained
1 3 ounce package cream cheese, softened
1/4 cup sliced green onions
1/4 teaspoon ground nutmeg
4 6 ounces each sole fillets, thawed if necessary
salt, lemon pepper, paprika
2 tablespoons sliced almonds
2 tablespoons butter

Preheat oven to 450F or preheat grill to medium high. Spray foil with nonstick cooking spray.

Combine spinach, cream cheese, green onions and nutmeg.

Center one sole fillet on each sheet of foil. Sprinkle with salt and lemon pepper. Mound spinach mixture on each fillet.

Roll up fillets; top with paprika, almonds and butter. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets.

Bake 15 to 17 minutes on a cookie sheet in oven or grill 10 to 12 minutes in covered grill.

Makes 4 servings.