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Preheat your oven to 190°C fan and line a baking tray with parchment paper.
Wilt the spinach in a large frying pan over medium heat for 2–3 minutes. Allow to cool slightly, then squeeze out any excess moisture.
Combine the wilted spinach with the ricotta, salt and black pepper, mixing until well combined.
Lay one sheet of filo pastry flat on your baking tray. Spoon a quarter of the ricotta and spinach mixture into the centre, approximately 5cm from one short end, then place a salmon fillet on top.
Fold both sides of the pastry inwards over the ends of the salmon, then fold the short end over the filling. Roll the pastry forwards until the salmon is completely wrapped, creating a neat parcel.
Repeat with the remaining three filo sheets, salmon fillets and ricotta mixture.
Brush each parcel lightly with beaten egg and sprinkle with sesame seeds.
Bake for 20–25 minutes, until the pastry is golden brown and crispy and the salmon is cooked through.
Serve and enjoy!