1 (10 oz.) pkg. frozen chopped spinach
8 oz. ricotta cheese
1/2 c. grated Parmesan cheese
1 c. chopped mushrooms (fresh or canned)
2 tbsp. minced onion
1/4 tsp. oregano
1/4 tsp. salt
1 egg, slightly beaten
12 thin slices prosciutto or peppered ham

Cook spinach; drain well. In medium bowl, combine spinach, Parmesan, mushrooms, onions, oregano, salt and egg. Spray miniature muffin tins with Pam. Cut prosciutto into quarters. Press 1/4 slice into muffin tin, pressing against bottom and sides. Spoon cheese mixture into cup about 2/3 full. Bake 20-25 minutes in preheated 375 degree oven. Remove. Can be frozen.