Easter savory pie ham eggs (Printable Version)

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

# 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 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.
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.
06 - Place the second sheet of puff pastry over the filling. Trim excess, seal the edges, and crimp decoratively.
07 - Whisk egg yolk and milk; brush over the top pastry for a golden finish.
08 - Cut a few small slits in the pastry to allow steam to escape.
09 - Bake 40 to 45 minutes, or until golden brown and puffed. Cool at least 20 minutes before slicing.

# Expert Advice:

01 -
  • Those perfectly centered hard-boiled eggs create a stunning cross-section that looks restaurant-worthy but feels completely achievable.
  • It's hearty enough to satisfy everyone at the table, from ham lovers to spinach enthusiasts, without anyone feeling like it's missing something.
  • Warm or cold, this pie travels beautifully and tastes just as good at a picnic as it does fresh from the oven.
02 -
  • Don't skip the cooling time—I learned this the hard way when I sliced too early and the filling oozed everywhere, but those extra 20 minutes make the difference between messy and magazine-worthy.
  • The eggs will shift slightly during baking, so position them slightly off-center when you nestle them; they naturally drift toward the edges and will center up beautifully in the final slices.
03 -
  • Keep your puff pastry cold until the last moment—I wrap the second sheet in plastic and keep it in the coldest part of the fridge until I'm ready to place it on top, which helps it puff better in the oven.
  • Those hard-boiled eggs are easier to center if you position them in a shallow dip in the filling rather than just laying them on top; the filling cradles them during baking.
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