These were impressive-looking and yummy! I seasoned the spinach mixture and the fish with lemmon pepper and doubled the feta. I also added 1/2 slice of american cheese on top of the spinach to make a melty, gooey center. Really good!

Great recipe, very easy to make. I am 4 stars because they did not season the fish. I sprinkled salt and lemon pepper Mrs. Dash it was great and low fat.

Really good and easy. I followed the advice of other and used 1/4 cup feta for 3 fillets. Also sprinkled a mixture of bread crumbs, fresh garlic, onion powder, and lemon pepper on top. Plenty of flavor! It took MUCH longer to cook than 15 minutes- at least 25-30. Next time I'll uncover it for the last 5 minutes to crisp the bread crumbs.

This was very good and easy, although I changed a bunch of things from the original (as I usually do!) I used tilapia instead of flounder, which tasted good but was a bit hard to roll. I also added garlic to the spinach/mushroom mixture and added more feta than the recipe called for. (It's really important to squeeze that extra liquid out of the vegetables before adding the cheese.) Also, after reading reviews that it was soggy, I just cooked the fish in a glass baking pan - I didn't add extra water or cover with foil. I had potatoes in the oven at 400 so I cooked for about 15-17 minutes and it was perfect.

If there were negative stars, I would give those!Even though I drained the fish twice while cooking it came out gooey. The fish tasted like paste. The spinach stuffing was good with a little seasoning and I will use the stuffing with rolled flank steak or something of the like, but I will never make this again. We didnt even eat it, threw it out. PASTE!

This is a fantastic recipe, and so easy. I had grey sole instead. I sauteed mushrooms and spinach in olive oil with garlic and sprint onions and added feta cheese once the mixture cooled. I had some seasoning mix that I added to the fish, and sprinkled italian bread crumbs on top. The outcome looks like something out of a fine restaurant. Will absolutely prepare this again. Thanks!

This was great! We used sole instead of flounder, it was hard to keep together but when cooked it was delicious!

This was so simple and really tasty! I made so many modifications but it was still good. I used frozen package spinach and mozzarella cheese since I didn't have feta or mushrooms. I also seasoned with lemon pepper, lemon juice, and garlic powder. I can't wait to try the orig. version of the recipe, but this one works well too! Served w/ white & veggie blend.

This recipe was great and easy to do. I didn't have Feta but used freshly grated parmesan and it still was good. I also seasoned the mushrooms with garlic powder, onion powder, oregano and basil. I used frozen spinach - cooked that on it's own first then blended it in with the mushrooms for a couple of minutes - grated the parmesan over the mushroom spinach mixture - heated it thoroughly then use to stuff the flounder. Once stuffed, I then sprinkled Italian style bread crumbs on top of the rolled flounder. Cooked as directed. Turned out great!!

I added some cut up shrimp, diced almonds, pepper and garlic to the stuffing mixture and it was more tasty than following the orginal recipe. Also, I had some stuffing mixture left over that I put into small oven-safe soup bowls, covered with cheese and baked along with the fish. made for a great side dish!

Really delicious!!! Put in twice as much feta as indicated for more taste.

I really liked how quick and easy this was to make. I did add some minced garlic to my spinach, and upped the feta. I also seasoned the fish with some pepper, but I didn't use salt since the feta is already so salty. I'll probably make this again, although I'm not sure if I'll use flounder again, but that's just a personal preference.

Not bad, but lacked flavor in spite of adding lemon/butter/salt/pepper.

Excellent!!! I added chopped tomato and per the reviews I added garlic, and probably 1/2 cup feta. I also coated the fish with mixture of bread crumbs, Paul Prudome Seafood Magic and Tony Cachere's creole seasoning. I covered it with lemon and butter. You must drain off the moisture from the stuffing mixture (I may even strain it next time) or you will have a mushy problem. I baked it longer than 20 minutes--maybe 30. It was so good--and healthy!!!

I had to compromise and use fish I had, which was Talapia. I thought it was good, but my kids didn't care much for the feta. Will make it again, just leave that out of theirs!

It was okay. It might have been my fish, but it turned out mushy. I added garlic, salt, and pepper to the fish and also to the filling. Instead of water I used lemon juice.

I added basil, garlic, onion salt, pepper, oregano, and lemon juice; I thought it was still a bit bland but my parents thought it was perfect. Next time I'll add more spices (and feta, mmm).