2 med. chicken breasts, skinned, boned & coarsely chopped
2 c. green onions, sliced
1 tbsp. olive oil
1 (10 oz.) pkg. frozen chopped spinach, partly thawed & drained
1 c. low-fat Ricotta cheese
1/3 c. grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. dry oregano, crushed
1/4 tsp. ground nutmeg
1/4 tsp. lemon juice
2 tbsp. butter, melted
8 (7 inch) egg roll wrappers

In large skillet, cook chicken and onion in hot oil over medium heat until chicken is no longer pink and onion is tender. In a large mixing bowl, combine spinach, Ricotta and Parmesan cheese, garlic powder, oregano, nutmeg and lemon juice. Stir in chicken and onions. Season to taste with salt and pepper. Lightly grease 8 to 10 ounce custard cups with some of the melted butter. Line each dish with an egg roll wrapper. Divide chicken mix among 8 dishes. Fold the ends of each wrapper over top of chicken mix, sealing to make a bundle. Brush with remaining melted butter. Bake in 350 degree oven for 20 to 25 minutes or until tops are golden. To serve, loosen bundles with a knife and remove from cups or serve in cups.