Easter Savory Pie Ham (Print Version)

Flaky pie filled with ricotta, ham, spinach, and hard-boiled eggs for a hearty spring centerpiece.

# Ingredient List:

→ Pastry

01 - 2 sheets puff pastry (approximately 17.6 oz 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

→ Center Eggs

11 - 4 large eggs, hard-boiled and peeled

→ Egg Wash

12 - 1 egg yolk
13 - 1 tablespoon whole milk

# How to Make:

01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with cooking spray or butter.
02 - Place one sheet of puff pastry into the prepared pan, pressing gently into the bottom and sides while allowing excess to hang over the edges.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, chopped spinach, grated Parmesan, 3 whole eggs, nutmeg, black pepper, salt, and olive oil. Whisk until the mixture achieves a smooth, uniform consistency.
04 - Spread half of the ricotta mixture evenly across the pastry-lined pan, distributing it uniformly.
05 - Create four shallow grooves in the filling layer and carefully arrange the hard-boiled eggs horizontally in a single line, nesting them gently into the grooves.
06 - Top the eggs with the remaining ricotta mixture, smoothing the surface with a spatula to create an even finish.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry from the edges, seal the perimeter by pressing the edges together, and crimp decoratively using a fork or fingertips.
08 - Whisk together the egg yolk and milk. Using a pastry brush, apply the mixture evenly over the top pastry surface to achieve a golden-brown finish during baking.
09 - Cut 3-4 small slits into the top pastry sheet to allow steam to escape and prevent excessive puffing.
10 - Bake for 40-45 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 set the filling.

# Expert Advice:

01 -
  • Stunning presentation with whole hard-boiled eggs revealed when sliced, making it a memorable centerpiece for any festive table
  • Perfect balance of flaky puff pastry and creamy, savory filling enriched with ricotta, Parmesan, ham, and spinach
  • Versatile serving temperature—delicious warm from the oven or at room temperature for easy entertaining
  • Makes 8 generous servings, ideal for family gatherings and spring celebrations like Easter brunch
  • Medium difficulty level that feels impressive but is achievable with straightforward steps and accessible ingredients
02 -
  • Use a springform pan for easiest removal and the cleanest presentation—the sides release smoothly without disturbing the delicate pastry edges
  • Brush the egg wash in thin, even strokes to avoid pooling, which can create uneven browning and soggy spots on the pastry
  • Don't skip the steam vents—those small slits prevent the pastry from becoming soggy by allowing moisture to escape during baking
  • For perfectly centered eggs in every slice, use a ruler to mark where to place them before nestling them into the filling
  • Let the pie rest at room temperature before refrigerating any leftovers; rapid temperature changes can make the pastry lose its crispness
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