Easter Savory Pie Ham (Printable)

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

# Components:

→ Pastry

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

→ Filling

02 - 1 3/4 cups ricotta cheese (8.8 oz)
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

# Method:

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 firmly into the bottom and sides, allowing some pastry 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. Mix until the filling is smooth and evenly combined.
04 - Spread half of the ricotta mixture evenly into the pastry-lined pan, creating a smooth, level surface.
05 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a line through the center, spacing them evenly.
06 - Cover the eggs with the remaining ricotta mixture, smoothing the top to create an even surface.
07 - Place the second sheet of puff pastry over the filling. Trim away excess pastry from the edges, press and seal the perimeter firmly, then crimp decoratively with a fork or your fingertips.
08 - Whisk together the egg yolk and milk. Brush the mixture evenly over the top pastry surface to achieve a golden finish during baking.
09 - Cut a few small slits in the top pastry to allow steam to escape during cooking.
10 - Bake for 40 to 45 minutes until the pastry is golden brown and puffed. Allow the pie to cool for at least 20 minutes before slicing to set the filling.

# Expert Advice:

01 -
  • That theatrical moment when you slice into it and reveal four perfect egg halves lined up like a surprise gift inside.
  • It tastes fancy enough to impress but comes together with straightforward mixing and assembly.
  • Works beautifully warm from the oven or tucked into a picnic basket hours later—no fussing required.
  • The ricotta stays creamy and the pastry stays crispy, which honestly shouldn't work together but somehow does.
02 -
  • Overcooking the hard-boiled eggs by even a minute or two creates that sulfurous green ring around the yolk, which tastes fine but looks less elegant—so set a timer and ice them immediately.
  • If your spinach isn't completely dry, it will release water into your filling during baking and make everything soupy; wilt it, then squeeze it hard in a kitchen towel.
  • Puff pastry needs to stay cold until it hits the oven, so if your kitchen is warm, chill the assembled pie for 15 minutes before baking.
03 -
  • Let your puff pastry sit at room temperature for 10 minutes before unfolding it so it doesn't crack or shatter like it has an attitude.
  • Slice with a hot, wet knife—dip it in hot water and wipe it between cuts—so the pastry cuts cleanly instead of shattering everywhere.
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