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1
Heat oven to 350 degrees F.
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2
Melt butter in large nonstick skillet on medium heat.
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3
Add leeks; cook and stir 3 min.
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4
or until slightly softened.
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5
Stir in wine; cook 3 min.
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6
or until most of the wine is cooked off.
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7
Add spinach; cook 1 min.
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8
or just until wilted.
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9
Add 1/4 cup cream cheese product and milk; cook and stir 2 to 3 min.
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10
or until cream cheese is completely melted and mixture is heated through.
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11
Remove from heat; cover to keep warm.
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12
Brush dressing onto both sides of fish fillets.
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13
Place pastry sheet on lightly floured surface; roll to 12-inch square.
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14
Cut into 4 smaller squares.
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15
Spoon 1/4 of the spinach mixture onto centre of each pastry square; top with fish.
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16
Fold one side of each pastry square over fish; brush edges of pastry lightly with egg.
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17
Fold remaining side of pastry over fish to completely enclose fish; gently press edges together to seal.
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18
Place, seam sides down, on parchment-covered baking sheet.
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19
Brush tops with remaining egg.
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20
Bake 40 to 45 min.
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21
or until fish flakes easily with fork and crusts are golden brown.
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22
Microwave remaining cream cheese in microwaveable bowl on HIGH 10 to 15 sec.
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23
Stir in dill, lemon zest and juice; serve with fish.
