Easter Savory Pie Ham (Print Page)

Flaky pastry filled with creamy ricotta, savory ham, spinach, and whole hard-boiled eggs in a festive pie.

# What You Need:

→ Pastry

01 - 2 sheets puff pastry, thawed if frozen (about 17.6 oz total)

→ 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 prepared pan with one sheet of puff pastry, pressing gently into the bottom and sides, allowing some pastry to overhang the edges.
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 thoroughly until the filling reaches a smooth consistency.
04 - Spread half of the ricotta mixture evenly into the pastry-lined pan, using a spatula to distribute uniformly.
05 - Create four shallow grooves in the filling and gently nestle the peeled hard-boiled eggs horizontally in a single line through the center.
06 - Cover the eggs with the remaining ricotta mixture, smoothing the top surface with a spatula for an even finish.
07 - Place the second sheet of puff pastry over the filling. Trim any excess pastry from the edges, seal by pressing the edges together, and crimp decoratively with a fork or your fingers.
08 - In a small bowl, whisk together the egg yolk and milk. Brush this mixture evenly over the top pastry surface to achieve a golden, glossy finish when baked.
09 - Using a sharp knife, cut 3-4 small slits in the pastry surface to allow steam to escape during baking.
10 - Bake for 40-45 minutes 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 -
  • The moment someone cuts into it and sees those whole eggs nestled inside—that reveal is pure magic, every single time.
  • It's hearty enough for a main course but elegant enough that your guests think you've been in the kitchen for hours.
02 -
  • Those hard-boiled eggs need to be positioned while the bottom layer of filling is still visible—if you can't see where they're going, you'll end up with surprise eggs in weird places instead of that perfect centered line.
  • Don't skip the cooling time; I learned this the hard way when I served it too soon and the filling was still sliding, but 20 minutes of patience creates something picture-perfect.
03 -
  • Taste the filling before you assemble the pie—season it to your preference because you won't get another chance to adjust, and a properly seasoned filling is the difference between good and unforgettable.
  • The hard-boiled eggs should be centered in the pan lengthwise so that when you slice, everyone gets that gorgeous cross-section moment; take a breath and position them carefully rather than guessing.
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