1.Preheat oven to 200°C/180°C fan forced. Lightly grease a 1.5-litre (6-cup) rectangular ovenproof dish. Using hands, squeeze excess liquid from spinach. Combine spinach, ricotta, garlic and nutmeg in a medium bowl. Season with salt and pepper.
2.For each crepe, shape 1/4 cup ricotta mixture into a log across the centre of crepe. Roll to enclose filling. Place crepes, seam-side down, in prepared dish. Sprinkle with cheese. Bake for 20 minutes or until melted and bubbling. Remove from oven. Stand for 5 minutes.
3.Meanwhile, cut tomatoes in half crosswise. Using a teaspoon, scoop out seeds and discard. Chop flesh finely.
4.Top crepes with tomato and parsley, then serve at once.