Easter Savory Pie Ham (Printer-Friendly)

Festive savory pie blending flaky pastry, ricotta, ham, spinach, and hard-boiled eggs for a spring centerpiece.

# What You 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 Cook:

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 together, then brush over the top pastry for a golden finish.
09 - Cut a few small slits in the pastry to allow steam to escape during baking.
10 - Bake 40–45 minutes, or until golden brown and puffed. Cool at least 20 minutes before slicing.

# Expert Advice:

01 -
  • It looks impossibly impressive when sliced, making you seem like you've spent the whole day cooking when really you managed it in under two hours.
  • The combination of creamy ricotta, salty ham, and earthy spinach wrapped in buttery pastry hits every comfort note without feeling heavy.
  • It's genuinely delicious cold the next day, which means it's perfect for feeding people who arrive at different times.
02 -
  • If you slice into it too early while it's still steaming hot, the filling will fall apart and your beautiful egg cross-sections will blur together—patience here is not optional.
  • Wilting and truly squeezing your spinach dry changes everything about the texture; I learned this the hard way when my first version had a soggy bottom crust that never quite crisped.
03 -
  • Keep your puff pastry cold right up until it goes in the oven—cold pastry puffs higher and stays flakier, while warm pastry becomes sluggish and dense.
  • If your oven runs hot, tent the pie loosely with foil partway through baking to prevent the top from browning too fast while the inside finishes cooking.
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