1 (10 oz.) pkg. chopped frozen spinach
1 c. (8 oz.) Ricotta cheese
1/2 c. Parmesan cheese, grated
1 c. mushrooms, chopped
2 tbsp. onion, minced
1/4 tsp. oregano, dried leaf
1/4 tsp. salt
1 egg, lightly beaten
24 Prosciutto or ham, thin slices about 2" square
Sour cream for garnish
2 green onions, thinly sliced, optional

Cook spinach according to package directions. Drain well and squeeze out all moisture. Combine drained spinach, Ricotta, Parmesan cheese, mushrooms, minced onion, oregano, salt and Prosciutto in each cup, spoon cheese filling over Prosciutto. Bake at 375 degrees for 20-25 minutes. Serve hot or cold, garnish with sour cream and 2-3 slices green onion.

May be made ahead and stored, covered in the refrigerator up to 24 hours. To serve hot, preheat oven to 350 degrees and bake uncovered 6-10 minutes. Makes 24 appetizers.