Easter Savory Pie Ham (Print Version)

Hearty savory pie with ham, ricotta, spinach, and whole hard-boiled eggs in flaky pastry.

# What You'll Need:

→ 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

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan.
02 - Line the pan with one sheet of puff pastry, pressing it into the bottom and sides, leaving some overhang.
03 - In a large bowl, combine ricotta, diced ham, chopped spinach, Parmesan, 3 eggs, nutmeg, black pepper, salt, and olive oil. Mix until smooth.
04 - Spread half of the ricotta mixture evenly into the pastry-lined pan.
05 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a line.
06 - Cover with the remaining ricotta mixture, smoothing the top.
07 - Place the second sheet of puff pastry over the filling. Trim excess, seal the edges, and crimp decoratively.
08 - Whisk egg yolk and milk; brush over the top pastry for a golden finish.
09 - Cut a few small slits in the pastry to allow steam to escape.
10 - Bake 40-45 minutes, or until golden brown and puffed. Cool at least 20 minutes before slicing.

# Additional Tips::

01 -
  • Those hard-boiled eggs running through the center create a stunning presentation that feels showier than the effort actually requires.
  • It's substantial enough for a main course but elegant enough that guests will think you spent hours in the kitchen.
  • Works hot, warm, or room temperature, which means you can bake it ahead and stress a little less on party day.
02 -
  • Don't skip cooling time; I learned this by cutting into a warm pie and watching the filling collapse like it had lost its will to live.
  • The hard-boiled eggs need to be centered and spaced evenly or they'll be off-center when you slice, which defeats the whole visual purpose.
03 -
  • Keep your puff pastry cold right up until it goes in the oven—cold pastry puffs higher and bakes more evenly than warm pastry.
  • If the egg yolk and milk mixture thickens slightly while you're brushing, add another splash of milk; it should flow easily onto the pastry without pooling.
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