Easter Savory Pie Ham (Printable View)

Flaky pastry filled with ricotta, ham, spinach, and hard-boiled eggs for a festive spring dish.

# 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 - 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 firmly into the bottom and sides, leaving some overhang along the edges.
03 - In a large mixing bowl, combine ricotta, diced ham, chopped spinach, Parmesan, 3 eggs, nutmeg, black pepper, salt, and olive oil. Mix until the filling is smooth and well incorporated.
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, spacing them evenly.
06 - Cover the eggs with the remaining ricotta mixture, smoothing the top to create an even surface.
07 - Place the second sheet of puff pastry over the filling. Trim excess dough, seal the edges firmly, and crimp decoratively with a fork or your fingers.
08 - Whisk together egg yolk and milk, then brush the mixture over the top pastry to achieve a golden finish.
09 - Cut a few 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 to cool for at least 20 minutes before slicing to set the filling.

# Best Practices:

01 -
  • Those hard-boiled eggs create a gorgeous centerpiece that makes people gasp when you cut into it.
  • The filling stays creamy and rich without being heavy, somehow perfect for spring even though it's deeply satisfying.
  • You can make it ahead and serve it warm or at room temperature, which means less stress on the actual day.
02 -
  • If your spinach is wet, your whole filling becomes soupy and the pastry gets soggy on the bottom—squeeze it like you mean it after wilting.
  • Don't skip the cooling time; I learned this by cutting into a pie after 5 minutes and watching the filling spill everywhere like a tide.
03 -
  • Keep your puff pastry cold until the very last moment—it puffs higher when the butter inside is still solid going into the oven.
  • The egg wash makes all the difference between homemade and restaurant-quality; don't skip it or rush it, just brush gently.
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