Easter Savory Pie Ham (Printable)

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

# What You Need:

→ Pastry

01 - 2 sheets puff pastry (about 1.1 lb 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 - 0.5 teaspoon ground nutmeg
08 - 0.5 teaspoon black pepper
09 - 0.5 teaspoon salt
10 - 1 tablespoon olive oil

→ Hard-Boiled Eggs

11 - 4 large eggs, hard-boiled and peeled

→ Egg Wash

12 - 1 egg yolk
13 - 1 tablespoon milk

# Steps:

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 it gently into the bottom and sides, allowing some overhang at the edges.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, chopped spinach, Parmesan cheese, 3 eggs, nutmeg, black pepper, salt, and olive oil. Mix until smooth and well combined.
04 - Spread half of the ricotta mixture evenly into the pastry-lined pan, creating a level surface.
05 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a single line for an elegant presentation when sliced.
06 - Cover the eggs with the remaining ricotta mixture, smoothing the top surface evenly.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry, seal the edges firmly, and crimp decoratively with your fingers or fork for visual appeal.
08 - Whisk egg yolk and milk together until combined. Brush the mixture over the top pastry layer to achieve a golden finish during baking.
09 - Cut 3-4 small slits in the top pastry to allow steam to escape during cooking.
10 - Bake for 40-45 minutes, or until the pastry is golden brown and puffed. Allow to cool for at least 20 minutes before slicing to set the filling.

# Expert Tips:

01 -
  • The surprise of those golden hard-boiled egg halves creates an "wow" moment every single time you slice it.
  • It tastes equally impressive served warm from the oven or at room temperature hours later, making it perfect for buffet-style entertaining.
  • The ricotta filling is creamy but not heavy, balanced perfectly by the salty ham and earthy spinach.
02 -
  • The spinach must be thoroughly wilted and squeezed dry—I learned this the hard way when my first version turned into a soggy puddle partway through baking.
  • Positioning the hard-boiled eggs in grooves rather than just dropping them onto a flat surface keeps them centered and prevents them from rolling around, making your finished slices look intentional rather than accidental.
  • Don't skip the 20-minute rest period after baking—I've ruined beautiful pies by cutting into them too eagerly, watching the filling spill out because it hadn't firmed up yet.
03 -
  • Mix your ricotta filling at room temperature and taste it before baking—adjusting seasoning now is infinitely easier than trying to fix it after the pie is baked.
  • If your puff pastry tears during assembly, patch it with a small piece of extra pastry and a little water as glue; nobody will see the repair under the filling.
  • The hard-boiled eggs should be positioned in a perfectly straight line down the center of the pie for maximum visual impact when sliced, so use a ruler or measure by eye before you commit.
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