Sift the whole wheat flour and salt into a bowl.

In a separate bowl, beat together the egg, plain yogurt, water, and olive oil.

Gradually pour the wet ingredients into the flour, beating constantly until smooth.

Stir in the pureed spinach, nutmeg, salt, and pepper.

Heat a small amount of olive oil in a pan over medium heat.

Sauté the thinly sliced scallions until translucent. Remove and drain on paper towels.

In a bowl, beat together the ricotta cheese, plain yogurt, and half of the grated Gruyere cheese.

Beat in the lightly beaten egg and stir in the chopped parsley.

Season the filling with salt and cayenne pepper to taste.

Lightly brush a small skillet with olive oil and heat over medium heat.

Pour 3-4 tablespoons of the crepe batter into the skillet, tilting to cover the base evenly.

Cook for about 3 minutes, until bubbles appear in the center of the crepe.

Flip the crepe and cook the other side for about 2 minutes, until lightly browned.

Slide the cooked crepe onto a warmed plate and cover with foil to keep warm.

Repeat the crepe-making process until all batter is used.

Spread a spoonful of the cashew filling over each crepe.

Fold each crepe in half, then in half again, creating an envelope shape.

Spoon the remaining filling on top of the folded crepes.

Grease a shallow, ovenproof dish and arrange the filled crepes in a single layer.

Sprinkle the remaining grated Gruyere cheese over the crepes.

Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until golden brown and bubbly.

Serve the spinach crepes hot, garnished with fresh cilantro sprigs.