2 med. chicken breast skinned, boned, chopped
2 c. sliced green onion
2 tbsp. olive oil
1 (10 oz.) pkg. chopped spinach thawed and drained
1 c. low fat ricotta cheese
1/3 c. Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. oregano, crushed
1/2 tsp. nutmeg
1/4 tsp. lemon juice
2 tbsp. melted butter
8 egg roll wrappers

In a skillet, saute onions and chicken in olive oil until chicken is no longer pink. In large mixing bowl combine spinach, cheeses, garlic powder, oregano, nutmeg and lemon juice. Stir in onions and chicken. Season to taste. Lightly grease 8 (10 oz.) custard cups with some melted butter. Line each cup with a wrapper. Spoon in chicken mixture evenly in each cup. Fold over top to seal and make a bundle. Brush with remaining butter. Bakes at 350 degrees for 20 to 25 minutes or until golden brown. Serve either in cup or turned upside down.