DIRECTIONS
Preheat oven to 350 degrees.
Place spinach between paper towels and squeeze until barely moist. Set aside.
Coat a heavy saucepan with cooking spray and place over low heat until hot.
Add onion and garlic; cover and cook over low heat 10 minutes or until soft, stirring occasionally.
Add spinach, thyme and pepper.
Cook over low heat until thoroughly heated, stirring constantly.
Remove from heat and let stand 10 minutes.
Stir in sour cream.
Place fillets, skin side up, on a cutting board and cut in half lengthwise.
Flatten fillets slightly for uniform thickness, using a meat mallet or rolling pin.
Spread 2 TBSP. spinach filling on 1/3 of each fillet.
Starting at the narrow end, roll up fillets jelly roll fashion and secure with wooden toothpicks.
Place rolls in a baking dish coated with cooking spray.
Add wine.
Cover and bake for 20 minutes or until fillets flake easily when tested with a fork.
Garnish with lemon wedges.
Serves 6.