Easter Savory Pie Ham (Print Version)

Flaky pastry filled with ricotta, ham, spinach, and whole hard-boiled eggs for a savory spring dish.

# What You'll Need:

→ Pastry

01 - 2 sheets puff pastry, thawed if frozen (approximately 17.6 oz total)

→ 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 teaspoon ground nutmeg
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon salt
10 - 1 tablespoon olive oil

→ Eggs for Center

11 - 4 large eggs, hard-boiled and peeled

→ Egg Wash

12 - 1 egg yolk
13 - 1 tablespoon milk

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with butter or cooking spray.
02 - Place one sheet of thawed puff pastry into the prepared pan, pressing it firmly into the bottom and sides while allowing excess to hang over the edges.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, wilted spinach, grated Parmesan, 3 eggs, nutmeg, black pepper, salt, and olive oil. Stir until the mixture reaches a smooth consistency.
04 - Spread half of the ricotta mixture evenly across the pastry-lined pan, creating a smooth base.
05 - Create four shallow grooves in the filling and gently place the hard-boiled eggs horizontally in a line within the grooves.
06 - Top with the remaining ricotta mixture, smoothing the surface with a spatula to ensure an even layer.
07 - Place the second sheet of puff pastry over the filling. Trim excess edges and seal the perimeter by pressing and crimping decoratively with a fork.
08 - Whisk together egg yolk and milk, then brush the mixture evenly across the top pastry surface to achieve a golden finish upon baking.
09 - Cut several small slits into the top pastry layer to allow steam to escape during baking.
10 - Bake for 40 to 45 minutes until the pastry is golden brown and puffed. Remove from oven and allow to cool for at least 20 minutes before slicing.

# Expert Tips:

01 -
  • The shock of those whole eggs in every slice makes people think you're far more skilled than you actually are.
  • It's hearty enough for lunch yet elegant enough to serve at a proper dinner, which means one dish handles multiple occasions.
  • Most of it comes together while the oven does the heavy lifting, leaving you time to set a beautiful table.
02 -
  • If your ricotta mixture is too wet, it will make the pastry soggy on the bottom—that's why squeezing the spinach dry is non-negotiable and why you should drain canned ricotta if it looks watery.
  • The hard-boiled eggs must be positioned in grooves rather than sitting on top of the filling, otherwise they'll shift during baking and you'll lose that perfect cross-section effect.
  • Don't skip the resting period after baking; a still-hot pie will fall apart when you slice it, so patience here is actually the difference between success and frustration.
03 -
  • Brush your pastry edges with that egg wash before you seal them together; it helps the two sheets bond and creates a more dramatic golden frame around the whole pie.
  • If the top is browning too quickly while the middle is still baking, loosely drape a piece of foil over it for the final ten minutes—this keeps things beautiful without underbaking the filling.
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