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Make the crespelle (crepes): Combine the flour, eggs, milk, olive oil, and a pinch of salt. Whisk until smooth. Heat a lightly oiled crepe pan or nonstick skillet over medium heat. Pour in about 2-3 tablespoons of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes until lightly golden, then flip and cook for another 30 seconds. Repeat with remaining batter to make about 10-12 crepes.
Make the filling: In a bowl, mix together the spinach, ricotta, Parmigiano, egg, and season with nutmeg, salt, and pepper.
Make the besciamella sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 5-7 minutes. Season with salt and pepper.
Assemble the dish: Spread a thin layer of besciamella sauce in the bottom of a baking dish. Place a crepe on a work surface, spoon some of the spinach-ricotta filling down the center, then roll up. Place seam-side down in the baking dish. Repeat with remaining crepes and filling. Top with the remaining besciamella sauce.
Bake at 375°F (190°C) for 20-25 minutes until golden and bubbling. Serve hot.