Spinach stuffed flounder is a tasty seafood dish that combines flaky white flounder that’s rolled around a spinach and feta stuffing and baked in a buttery white wine sauce. Stuffed flounder is perfect for weeknights and can be ready in under 40 minutes.
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Stuffed flounder is a dish that is found in many Italian-American restaurants here on Long Island, and at many seafood counters as a pre-made item.
Often it will be stuffed with crab meat or other ingredients and while we love that, this Greek-style spinach-stuffed flounder is a little easier on the budget. And if for some reason you don’t want to use fish, these easy stuffed spinach chicken breasts, offer most of the same flavor notes.
Much like our fried flounder, this recipe is perfect for picky eaters (even those who don’t like fish) and needs only a squeeze of lemon to finish it off.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Flounder. Any thin white fish can be used for this recipe.
- Cheese. If you don’t want to use feta, you can easily substitute with another type of cheese such as parmesan or Pecorino, or omit the cheese entirely and just use a bit more breadcrumbs.
- Wine. We used Sauvignon blanc for this recipe but any dry white wine will do. If you wish to not use alcohol, simply omit the wine.
- Stock. We used low-sodium chicken stock for this recipe, but you can replace it with vegetable stock if you’re looking to make this pescatarian-friendly.
How to make it
Each number corresponds to the numbered written steps below.
- Dice 1 large shallot and mince 4 cloves of garlic. Crumble 4 ounces worth of feta cheese and slice 1 large lemon into wedges. Heat a large pan to medium and add 3 tablespoons of butter and the shallot. Saute for 3-4 minutes until the shallot softens, then add half the garlic and cook until fragrant.
- Add a 1/2 pound of baby spinach.
- Cook the spinach until wilted, then remove the pan from the heat and squeeze out any excess water.
- Mix the spinach with the feta, 3 tablespoons of breadcrumbs, and 1 teaspoon of Greek or Sicilian oregano.
- Taste test and season with salt and pepper as needed. Once satisfied with the taste, add 1 large egg to the mixture and combine. Note: Feta is often very salty, so be careful with the amount of salt you add at this point.
- Preheat the oven to 375f and set a rack to the middle level. Lay out 1 1/2 pounds of thin flounder fillets. If the fillets aren’t wide enough, use two fillets together, overlapping slightly. Season the fish with salt and pepper, then divide the stuffing between each section of fish. Note: you should have 4-6 rolls depending on the thickness of the fillets.
- Roll the fish and place it seam-side down in a baking dish.
- Add 3 tablespoons of butter, the remaining garlic, and a 1/4 cup of low-sodium chicken stock to the pan. Pour 3 tablespoons of dry white wine over the fish.
- Sprinkle each fish roll with paprika (1/4 teaspoon worth for all fish combined), plus salt and pepper to taste.
- Place in the oven and bake for 15-20 minutes or until the fish is flaky and cooked through. Spoon the pan sauce over the fish and serve with lemon wedges.
Top tips
- Fish. When selecting the flounder to use for this recipe, ask your fishmonger for the thinnest flounder fillets. The thicker the fillet, the more difficult it will be to roll. If you can’t find flounder, other flat fish such as fluke, sole, or tilapia can be used. You will have 4-6 rolls depending on the thickness of the fillets. We had 10 thin pieces and used two each for a total of 5 rolls.
- Baking time. The baking time will vary based on the thickness of your fish and your oven so use our baking time as a rough guide.
- Serving. Stuffed flounder is great with a side of rice pilaf, lemon rice, or even spanakorizo (since you’re already using spinach and feta!).
More great seafood recipes
Here are a few of our favorite seafood recipes we think you’ll love!
- Salmon oreganta – garlicky breadcrumbs, flaky salmon, and lemon in less than 30 minutes.
- Swordfish with olives – pan-seared swordfish steaks with capers and olives.
- Shrimp with feta and orzo – one pot dish with oil-cured olives and lemon.
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Spinach Stuffed Flounder
Ingredients
For the stuffing
- 3 tablespoons butter
- 1 large shallot diced
- 2 cloves garlic minced
- 1/2 pound baby spinach
- 1 teaspoon Greek oregano
- 3 tablespoons breadcrumbs
- 4 ounces feta cheese crumbled
- 1 large egg
Remaining ingredients
- 1 1/2 pounds flounder thin fillets work best
- 3 tablespoons dry white wine
- 1/4 cup low-sodium chicken stock
- 1/4 teaspoon paprika
- 3 tablespoons butter
- salt and pepper to taste
- 2 cloves garlic minced
- 1 large lemon cut into wedges, for serving
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Instructions
For the stuffing
- Heat a large pan to medium and add 3 tablespoons of butter and the shallot. Saute until soft (about 3-4 minutes) then add in the garlic and cook until fragrant.
- Add the spinach and cook until wilted (about 2-3 minutes). Remove the pan from the heat and squeeze out any excess water.
- Mix the spinach with the feta, breadcrumbs, and oregano. Taste test and season with salt and pepper. Once satisfied with the taste, mix the egg into the spinach mixture.
For the fish
- Preheat oven to 375f and set a rack on the middle level.
- Lay the fish out in sections (some might have two fillets). Season the fish with salt and pepper then divide the stuffing between all the sections of fish. Roll the fish and place seam side down in a baking dish.
- Add the butter, garlic, and chicken stock to the pan. Pour the wine over the fish and sprinkle each roll with the paprika and salt and pepper to taste. Bake for 15-20 minutes or until the fish is flaky and cooked through.
- Spoon the pan sauce over the fish and serve with lemon wedges. Enjoy!
Notes
- Cook the fish until flaky and cooked through. The exact time will vary, depending on the thickness of the fish and your oven.
- Flat fish like fluke, sole, and tilapia can be substituted for flounder.
- Fish is best eaten right away after cooking, but leftovers can be saved for up 3 days in the fridge and can be reheated in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very good recipe
Well written and easy to follow
Skipped the butter in all steps amd used Olive Oil instead
Side dish of Blistered Cherry Tomatoes in olive oil combined with garlic and oregano and finished with some Feta Cheese.
Served with a nice glass of Chardonnay
Well worth repeating
We’re ahppy you enjoyed, Gregory!