My secret for getting my kids to eat spinach

I found this recipe for Baked Southwest Egg Rolls a couple of years ago, but can't remember how I stumbled upon it.  I usually make half of the batch with the green onions, and half without.  I usually leave the salt out, and only use 2 oz of green chiles.  My entire family loves them.  I like them with salsa and sour cream, but they are also good alone.  Occasionally I get them all ready a couple hours before dinner, during naptime, then remove them from the refrigerator to bake for dinner.