Easter Savory Pie Ham (Printable Version)

Flaky pastry filled with ricotta, ham, spinach, and eggs, perfect for spring celebrations and hearty meals.

# 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

→ Center Eggs

11 - 4 large eggs, hard-boiled and peeled

→ Egg Wash

12 - 1 egg yolk
13 - 1 tablespoon whole milk

# Method:

01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with cooking spray or butter.
02 - Line the pan with one sheet of puff pastry, pressing it gently into the bottom and sides, allowing slight overhang at the edges.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, chopped wilted spinach, grated Parmesan, 3 whole eggs, nutmeg, black pepper, salt, and olive oil. Mix until completely smooth and well incorporated.
04 - Spread half of the ricotta mixture evenly across the pastry-lined pan, distributing uniformly.
05 - Create four shallow grooves in the filling layer and carefully nestle the hard-boiled eggs horizontally in a single line within the grooves.
06 - Cover the eggs with the remaining ricotta mixture, smoothing the surface to create an even top.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry from the edges, seal the perimeter carefully, and crimp decoratively with a fork or fingertips.
08 - Whisk egg yolk and milk together in a small bowl. Brush the mixture evenly over the top pastry surface for a golden, glossy finish.
09 - Cut several small slits or vents into the pastry top to allow steam to escape during baking.
10 - Bake for 40 to 45 minutes, or until the pastry is deep golden brown and puffed. Cool for at least 20 minutes before slicing.

# Expert Tips:

01 -
  • That moment when you slice into it and reveal the eggs—it's a guaranteed "wow" that makes you look like a pastry wizard.
  • It's filling enough to be the main event, but elegant enough that you won't feel guilty serving it at a proper table.
  • You can make it hours ahead and serve it warm or at room temperature, which is the kind of flexibility that saves dinner parties.
02 -
  • The spinach moisture is your enemy—squeeze it like you're wringing out a dishrag, or the pastry bottom will steam and turn soggy instead of crispy.
  • Don't skip the egg wash; it's the difference between a homemade pie and a bakery pie that just happens to have eggs in it.
03 -
  • If your pastry starts browning too fast, drape loosely with aluminum foil—it'll finish cooking inside without burning the outside.
  • Hard-boil your eggs the day before and keep them in the fridge; it makes assembly less stressful and the eggs peel cleaner.
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