Easter Savory Pie with Ham (Print Version)

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

# What You’ll Need:

→ Pastry

01 - 2 sheets puff pastry (approximately 17.6 oz), 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. Line the pan with one sheet of puff pastry, pressing it into the bottom and sides, leaving some overhang.
02 - In a large bowl, combine ricotta, diced ham, chopped spinach, Parmesan, 3 eggs, nutmeg, black pepper, salt, and olive oil. Mix until smooth and well incorporated.
03 - Spread half of the ricotta mixture evenly into the pastry-lined pan.
04 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a line.
05 - Cover with the remaining ricotta mixture, smoothing the top to create an even surface.
06 - Place the second sheet of puff pastry over the filling. Trim excess dough, seal the edges, and crimp decoratively with a fork.
07 - Whisk egg yolk and milk together. Brush the mixture over the top pastry for a golden finish.
08 - Cut a few small slits in the pastry to allow steam to escape during baking.
09 - Bake 40-45 minutes, or until golden brown and puffed. Cool at least 20 minutes before slicing to allow the filling to set.

# Additional Tips::

01 -
  • Those hard-boiled eggs create an absolutely stunning presentation when you cut into it—guests always gasp a little.
  • It's fancy enough to impress but straightforward enough that you won't stress the night before a celebration.
  • Tastes just as good at room temperature, which means you can actually enjoy your Easter gathering instead of hovering over the oven.
02 -
  • Don't skip the cooling time—I learned this the hard way when I sliced too early and the whole thing fell apart into beautiful but heartbreaking chaos.
  • If your spinach is even slightly wet, squeeze it in a clean kitchen towel until your hands cramp a little; moisture is the enemy of crispy pastry.
  • Room temperature eggs blend into the ricotta mixture smoothly, but cold eggs from the fridge create lumps that won't incorporate properly.
03 -
  • Keep your puff pastry cold until the absolute last second—warm pastry doesn't puff properly, and you'll lose that gorgeous flaky texture.
  • If your pastry cracks while you're working with it, don't panic; just patch it with scraps and seal the seam with a bit of water.
  • The egg wash is transformative—don't skip it thinking it won't matter, because that golden finish is what makes people think you spent all day on this.
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