Servings: 4
Preparation: 15 minutes
Cooking: 20 minutes

Tzatziki Sauce
375 ml (1 1/2 cup) plain yogourt
1/2 English cucumber, peeled and diced
2 cloves garlic, minced

Fish Filling
400 g filet of sole, turbot or haddock
10 ml (2 tsp) dried oregano

Roll
16 leaves fresh spinach
8 slices, Bon Matin No Fat, No Sugar, Added 60% Whole Wheat Bread

Mix the plain yogourt, cucumber and garlic. Set aside.

Preheat the oven to 350° F (180° C). Spread the fish filets on a baking sheet and sprinkle with oregano. Bake the fish about 15 minutes or until flaky. Crumble the fish. Add 75 ml (1/3 cup) of Tzatziki sauce. Set aside.

Lightly toast the slices of bread in the toaster. Using a rolling pin or a glass, flatten each slice of toasted bread. Top with two spinach leaves, then with 1/8 of the fish mixture. Roll the two ends of the slice towards the centre and secure with a toothpick. Return to the oven, as needed.

Serve the rolls with a little Tzatziki sauce, accompanied with a Greek Salad.