Tilapia stuffed with spinach and feta

Pine nuts .5oz toasted
Spinach, fresh 170 grams wilted to 3.75 oz
shallots 21 grams sliced
feta cheese 1.75 oz crumbled
olive oil 1 tsp
Tilpia 8.75 oz or 2.75oz each.

In a saute pan, and after washing the spinach, wilt the spinach with out oil. Take out of pan. Add 1 tsp of olive oil and saute the shallot until wilted, then put the spinach back into the pan and mix together with the toasted pine nuts. Let cool, about 5 minutes. Mix the crumbled feta with the spinach mixture.
At this time, take the Tilipia and cut it down the center, on the dark line of the fish, leaving about a inch from the bottom that leaves it still attached together. On the thicker side, make a 1 inch slit to the other side, but not all the way to the tip of the fish. Take 1/2 oz of the spinach stuffing and put it on the smaller side of the fish. Take the thicker side of the fish, where you made the slit and put 1/2 oz of the stuffing in the hole. Place the fish in the fridge for 5 minutes, while the oven is preheating at 400 degrees. Put the fish on a cookie sheet, covered with tin foil and cooking spray. Place fish into the oven for 10 minutes until opaque. Enjoy.

Number of Servings: 3

Recipe submitted by SparkPeople user RONNIEM2.