Place the carefully boned trout fillets on a board, pat gently, pepper, salt and rub with olive oil and a little lemon zest.
Blanch the spinach leaves briefly in boiling water, drain and divide among four trout fillets.
Now cut the feta cheese into thin slices and spread on the fillets covered with spinach leaves.
Place the four remaining fillets on top and drizzle with white wine. Place the stuffed trout fillets on a piece of baking paper and fold well.
Place in preheated oven at 180 °C, reduce heat to 160 °C and cook for 15 minutes.
Arrange the fillets and serve.
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