Crespelle with ricotta and spinach

03695 CREPES with RICOTTA and spinach INGREDIENTS 4 PEOPLE 12 crepes of 18 cm in diameter, 600 g of spinach, butter 20 g, 400 g, 20 g ricotta cheese, grated nutmeg, pepper, salt. For seasoning: 4 tablespoons butter, 2 tablespoons grated Parmesan cheese. Preparation: 30 minutes cooking time: 22 minutes Clean PROCESS spinach, wash in plenty of water, drain them and spray them with salt, Cook for a few minutes over high heat turning them halfway through the cooking. Drain, and chop finely strizzateli. Saute it over high heat with the butter, stirring continuously. Put the ricotta in a bowl with 3 pinches of salt and a sprinkling of pepper and nutmeg, parmesan, add the spinach mixture, stirring with a wooden spoon to get a homogeneous dough. Put a little dough in the center of the crepes and then wrap them. Allineatele in a buttered baking dish, sprinkle with the Parmesan, drizzle with 4 tablespoons of melted butter and cook for 10 minutes in the oven at 220°