Squeeze out as much liquid as possible from the spinach. Pat roasted red peppers dry with paper towels.
In a 2-quart slow cooker stir together drained spinach, roasted red peppers, cream cheese, part-skim mozzarella cheese, smoked mozzarella cheese and garlic. Cover; cook on low-heat setting about 3 hours or on high-heat setting for 1½ to 2 hours or until cheeses are melted and smooth.
Meanwhile, preheat oven to 375°F. Cut each tortilla into eight wedges. Arrange tortilla wedges in a single layer on three large baking sheets. Coat wedges with cooking spray. Bake, one sheet at a time, about 12 minutes or until wedges are crisp and golden brown on edges. Set aside. (Do not bake more than one pan at a time or tortillas will not crisp properly.)
Sprinkle spinach mixture with Parmesan cheese. Serve with baked tortilla wedges.