Preheat oven to 325F (160C).

Cook or thaw spinach and squeeze dry.

Season spinach with salt and pepper; set aside.

Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.

Mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.

Lightly coat a crepe pan with olive oil and heat to medium.

Ladle 2 1/2 tablespoon crepe batter into heated pan.

Tilt pan to cover the bottom of the pan in a thin layer.

Cook crepe until edges turn lacy and brown and crepe is cooked through.

Remove crepe and stack on a plate.

Continue making crepes until all the batter is used.

Spoon 2 rounded tablespoons of ricotta cheese mixture and 1 tablespoon spinach mixture on each crepe.

Fold or roll each crepe to seal in mixture.

Place rolled crepes in a greased rectangular casserole dish.

Spoon marinara sauce over crepes.

Bake at 325F (160C) for 15 to 20 minutes.

Serve with grated Parmesan cheese.