Easter Savory Pie Ham (Printable)

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

# What You Need:

→ Pastry

01 - 2 sheets puff pastry (approximately 18 oz 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 milk

# Directions:

01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with cooking spray or butter.
02 - Line the prepared pan with one sheet of puff pastry, pressing gently into the bottom and sides, allowing slight overhang around 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 consistency is smooth and well combined.
04 - Spread half of the ricotta mixture evenly across the pastry-lined pan, distributing it in an even layer.
05 - Create four shallow grooves in the filling and gently nestle the peeled hard-boiled eggs horizontally in a line, spacing them evenly.
06 - Cover the hard-boiled eggs with the remaining ricotta mixture, smoothing the surface to ensure an even top layer.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry, press the edges to seal, and crimp decoratively with fork tines or fingertips.
08 - Whisk together the egg yolk and milk, then brush the mixture evenly over the top pastry surface to achieve a golden brown finish.
09 - Cut three to four small slits in the pastry top to allow steam to escape during baking.
10 - Bake for 40 to 45 minutes until the pastry is golden brown and puffed. Remove from oven and allow to cool for at least 20 minutes before slicing.

# Expert Advice:

01 -
  • It looks impossibly fancy with those whole eggs creating a stunning cross-section, yet the method is genuinely forgiving.
  • The flaky pastry hides a creamy, savory filling that tastes like a fancy quiche but feels more substantial and special.
  • It's equally good warm from the oven or at room temperature, making it perfect for gatherings where timing gets messy.
02 -
  • Don't skip wilting the spinach—raw spinach releases water during baking and turns your filling into soup.
  • Hard-boil your eggs the day before and refrigerate them; they're easier to peel and handle when cold, and they won't create hot spots that crack the pastry.
  • The egg wash isn't decoration—it's what creates that burnished finish that makes people think you went to culinary school.
03 -
  • Keep your pastry cold until the moment it goes into the oven—this is what creates those distinct, flaky layers.
  • If your edges are browning too quickly, tent the top loosely with foil for the last 10–15 minutes of baking.
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