With a spatula or wooden spoon, press the excess water out of the spinach. Add the ricotta, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix together well.
For the Crespelle
Prepare the batter like pancakes by mixing the eggs with the flour, milk and melted butter. On a hot skillet, melt butter and add a thin layer of batter. Flip when cooked through. Do not brown. Repeat.
For the Bechemel Sauce
In a sauce pan over low heat, melt the butter, add the flour, and then the milk. Stir in the milk gradually, with a wisk. Add the salt, pepper and nutmeg. Do not allow to get too thick.
To Assemble the Crespelle
Take each crepe and add a large spoonful of filling lengthwise to the center, the roll into a tube shape. Ration so that an equal amount goes into each. Place the crepes into a large, buttered, baking dish. Cover with the Bechemel and then place spoonful of tomato sauce on each. Bake at 350 degrees until lightly browned.