Easter Savory Pie Ham (Printable version)

Flaky pastry filled with ricotta, ham, spinach, and whole hard-boiled eggs, ideal for spring gatherings.

# What You'll Need:

→ Pastry

01 - 2 sheets puff pastry (about 1.1 lbs total), thawed if frozen

→ Filling

02 - 8.8 oz ricotta cheese
03 - 5.3 oz cooked ham, diced
04 - 3.5 oz baby spinach, wilted and chopped
05 - 2.8 oz grated Parmesan cheese
06 - 3 large eggs
07 - 1/2 tsp ground nutmeg
08 - 1/2 tsp black pepper
09 - 1/2 tsp salt
10 - 1 tbsp olive oil

→ Eggs for Center

11 - 4 large eggs, hard-boiled and peeled

→ Egg Wash

12 - 1 egg yolk
13 - 1 tbsp milk

# Directions:

01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with butter or cooking spray.
02 - Line the prepared pan with one sheet of puff pastry, pressing it gently into the bottom and sides, allowing slight overhang at the edges.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, chopped spinach, Parmesan cheese, 3 eggs, nutmeg, black pepper, salt, and olive oil. Stir until the mixture is smooth and evenly combined.
04 - Spread half of the ricotta mixture evenly across the pastry-lined pan, distributing it uniformly.
05 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a single line across the center.
06 - Cover the eggs with the remaining ricotta mixture, smoothing the top surface evenly.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry, seal the edges with gentle pressure, and crimp decoratively with a fork or your fingers.
08 - Whisk the egg yolk and milk together until well combined. Brush this mixture evenly over the top pastry surface for a golden finish.
09 - Using a sharp knife, cut a few small slits in the pastry to allow steam to escape during baking.
10 - Bake for 40 to 45 minutes, or until the pastry is golden brown and puffed. Remove from oven and allow to cool for at least 20 minutes before slicing to maintain structural integrity.

# Expert Tips:

01 -
  • The visual payoff is genuine magic—those eggs create an Instagram moment that actually tastes as good as it looks.
  • It's sturdy enough to transport to a potluck or brunch and still slice beautifully an hour later.
  • You're basically combining a quiche, a meat pie, and an egg salad into one forgiving, flavor-packed dish that works warm or cold.
02 -
  • Don't skip wilting and squeezing the spinach—raw or wet spinach will release moisture during baking and create soggy spots in your filling.
  • If your hard-boiled eggs crack during cooking, ice them immediately and they'll stop cooking; they're forgiving as long as you don't let them overcook and develop that green ring.
  • The filling should be thick enough to support the eggs without them sinking; if it seems too loose, your ricotta might be watery—drain it through cheesecloth for an hour beforehand.
03 -
  • If your puff pastry tears while lining the pan, don't panic—just patch it with a piece from the overhang and no one will ever know.
  • The key to a truly golden, puffed pastry top is brushing the egg wash twice: once before baking and again after 20 minutes in the oven when it's set enough to handle the brush without collapsing.
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