Paper-thin crêpes are stacked between layers of rich tomato sauce and creamed spinach.
Place a crêpe, presentation-side up onto a cutting board.
Using an offset spatula, spread a thin layer of creamed spinach over top, pushing it to the edges of the crêpe. Transfer the crêpe to a parchment-lined baking tray.
Next, place another crêpe onto the cutting board and spread a thin layer of tomato sauce over top, pushing it to the sides of the crêpe. Carefully lift, transfer and evenly place over top of the spinach crêpe. Continue covering the crêpes, alternating each layer. Build the stack between 1 to 2 inches high. Once done, cover the stack with a final crêpe (presentation-side up). Sprinkle with the grated Parmigiano-Reggiano and bake for about 15 to 20 minutes or until fully heated through.
Once done, let rest for about 5 minutes or so before carefully slicing into 4. Serve.