Easter Savory Pie Ham (Print)

Flaky pastry filled with ricotta, ham, spinach, and hard-boiled eggs—perfect for festive meals.

# Ingredients:

→ 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 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

# Directions:

01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with butter or cooking spray.
02 - Line the pan with one sheet of puff pastry, pressing it gently into the bottom and sides, allowing some overhang beyond the rim.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, chopped spinach, grated Parmesan, 3 eggs, nutmeg, black pepper, salt, and olive oil. Mix until the filling reaches a smooth, uniform consistency.
04 - Spread half of the ricotta mixture evenly across the pastry-lined pan, creating an even base layer.
05 - Create four shallow grooves in the filling and carefully nestle the hard-boiled eggs horizontally in a single line along the center.
06 - Cover the eggs with the remaining ricotta mixture, smoothing the top surface to create an even finish.
07 - Place the second sheet of puff pastry over the filling. Trim excess edges, seal the perimeter, and crimp decoratively with a fork or your fingers.
08 - Whisk together the egg yolk and milk until combined. Brush the mixture evenly over the top pastry surface for a golden, glossy finish.
09 - Cut three to four small slits in the pastry surface to allow steam to escape during baking.
10 - Bake for 40 to 45 minutes, or 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 Tips:

01 -
  • Stunning presentation with whole eggs creating a beautiful pattern when sliced
  • Perfect balance of creamy ricotta, savory ham, and fresh spinach
  • Uses convenient puff pastry for an impressive result without complicated dough-making
  • Can be served warm or at room temperature, making it ideal for buffets and gatherings
  • Feeds a crowd with 8 generous servings from one pie
02 -
  • Use day-old hard-boiled eggs—they're easier to peel cleanly than freshly boiled ones
  • Brush the egg wash gently to avoid deflating the pastry layers
  • Score decorative patterns on the top pastry before baking for an artisan look
  • Let the pie cool on a wire rack to prevent a soggy bottom
  • Store leftovers covered in the refrigerator for up to 3 days
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