Easter Savory Pie Ham Eggs (Printable Version)

A hearty pie with flaky pastry, ricotta, ham, spinach, and whole hard-boiled eggs, perfect for festive gatherings.

# What You'll Need:

→ Pastry

01 - 2 sheets puff pastry (approximately 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 - 0.5 tsp ground nutmeg
08 - 0.5 tsp black pepper
09 - 0.5 tsp salt
10 - 1 tbsp olive oil

→ Hard-Boiled Eggs

11 - 4 large eggs, hard-boiled and peeled

→ Egg Wash

12 - 1 egg yolk
13 - 1 tbsp milk

# Steps to Follow:

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

# Additional Tips::

01 -
  • Those hard-boiled eggs create a stunning reveal when you slice it, turning a simple dinner into something restaurant-worthy.
  • It tastes just as good at room temperature, which means you can actually enjoy time with your guests instead of hovering by the kitchen.
  • The ricotta filling is creamy but not heavy, balanced perfectly by the ham and spinach—it feels indulgent without weighing you down.
02 -
  • If you don't squeeze every ounce of water from the wilted spinach, your pie filling becomes soggy and the pastry on the bottom never crisps properly.
  • Those hard-boiled eggs need to be positioned while the filling is still somewhat firm, or they'll sink and roll—work quickly but gently.
03 -
  • Hard-boil your eggs the day before so they peel cleanly and you can arrange them without the stress of hot hands and crumbling whites.
  • Don't skip the resting time after baking—those 20 minutes let the filling set so your slices stay intact instead of slumping on the plate.
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