Preheat oven to 200 C. Line a baking tray with baking parchment or foil.
In a large frying pan, melt the butter over medium high heat and add spinach. Once spinach is wilted, add the ricotta.
Prepare the filo using two sheets on top of each other for each parcel.
Divide the spinach mixture between the four sheets, placing the mixture in the centre. Fold the filo over the filling to make a square or triangular parcel. Brush the pastry with egg wash. Bake in preheated oven for 10 to 15 minutes. Pastry should be crisp and golden brown.