Easter Savory Pie Ham Eggs (Print Version)

Flaky pastry layered with creamy ricotta, ham, spinach, and whole hard-boiled eggs for a hearty dish.

# Ingredient List:

→ 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 Steps:

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 it gently into the bottom and sides, allowing some overhang along 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 until the filling is smooth and well incorporated.
04 - Spread half of the ricotta mixture evenly into the pastry-lined pan, creating an even layer.
05 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a line along the center.
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 pastry, seal the edges by pressing with a fork, and crimp decoratively.
08 - Whisk together egg yolk and milk. Brush the mixture over the top pastry layer 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. Remove from oven and cool for at least 20 minutes before slicing.

# Helpful Tips:

01 -
  • The hard-boiled eggs create a stunning visual surprise when you slice it, making every serving feel like unwrapping a gift.
  • It's the kind of dish that looks impressive but honestly comes together faster than you'd expect, leaving you confident rather than frazzled.
  • Warm, room temperature, or even cold the next day—it's endlessly forgiving and works for brunch, dinner, or packed into a picnic basket.
02 -
  • If your pastry sheets tear while handling, patch them with a small piece and seal it with a damp finger—pastry is forgiving and no one will see the patch once it's baked.
  • The eggs won't stay perfectly centered unless you really nestle them into grooves; I learned this by having one egg shift halfway through baking and end up lopsided, which honestly still tasted perfect but looked funny.
03 -
  • Keep your puff pastry cold until the very moment it goes into the oven; the contrast between cold dough and hot oven is what creates those dramatic layers.
  • If you're worried about the bottom pastry staying crispy, place your baking sheet on the lowest oven rack or even on the bottom of the oven itself—this direct heat crisps the base before the filling's moisture can soften it.
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