Sole Phyllo Packets with Dill Cream Cheese

We went to dinner at friends last weekend and K&S made halibut in phyllo. It was such a great idea. The phyllo is a great flavor with fish. I had sole in the freezer, so I found a couple of recipes and combine them to make it work. I served it with asparagus and a salad.

6-8 oz (3/4 - 1 Cup) Cream cheese, Softened
1 tbsp fresh dill, chopped
1 clove garlic, minced
salt & pepper to taste
2 tsp Fresh lemon juice
8 Sole fillets
Cooking spray, butter Flavored
4 Phyllo leaves, thawed

>Combine first 5 ingredients in a small bowl. Stir well, and set aside.
>Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
>Lightly coat phyllo with cooking spray; fold in half crosswise.
> Place 1 fillet on phyllo; Spread one-fourth of cheese mixture on top of the first fillet and the top with the second fillet.(I used 2 fillets so that there was some substance to the package - 1 just was not enough)
>Fold phyllo over fish; fold lengthwise edges in about 1 inch, and roll up, jellyroll fashion.
>Lightly coat phyllo packet with cooking spray; place on a baking sheet coated with cooking spray.
>Repeat procedure with remaining phyllo, cheese mixture, and fillets.

Bake at 375F for 20 minutes. Transfer to a serving platter.