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Preheat the oven to 375°F. In a large nonstick skillet, cook the spinach in 4 teaspoons of oil until the leaves are wilted. Then drain it well.
Meanwhile, place the tilapia fillets in a single layer in a greased 13x9-inch baking dish. Drizzle the fish with the lemon juice and the remaining 2 teaspoons of oil. Sprinkle the fish with the seasoning blend.
In a small bowl, combine the egg, ricotta cheese and drained spinach. Spoon the mixture over the fish fillets. Sprinkle them with the Parmesan cheese.
Bake the tilapia until it flakes easily with a fork, 15 to 20 minutes. If desired, serve the tilapia Florentine with lemon wedges and additional Parmesan cheese.