Easter Savory Pie Ham (Printable)

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

# What You Need:

→ Pastry

01 - 2 sheets puff pastry (approximately 17.6 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 whole milk

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with butter or cooking spray.
02 - Place one sheet of thawed puff pastry into the prepared pan, pressing gently into the bottom and sides. Allow slight overhang around edges.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, chopped wilted spinach, grated Parmesan, 3 raw eggs, nutmeg, black pepper, salt, and olive oil. Mix until smooth and fully incorporated.
04 - Spread half of the ricotta mixture evenly across the pastry-lined pan, creating an even layer.
05 - Create four shallow grooves horizontally across the filling layer. Gently nestle the peeled hard-boiled eggs into these grooves in a single line.
06 - Spread the remaining ricotta mixture over the eggs and filling, smoothing the surface with a spatula until level.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry from the edges, seal by pressing with your fingers, and crimp decoratively around the perimeter.
08 - Whisk together the egg yolk and milk. Brush this mixture evenly over the top pastry surface to achieve a golden finish.
09 - Using a sharp knife, cut 4-5 small slits in the top pastry to allow steam to escape during baking.
10 - Bake for 40-45 minutes, or until the pastry is golden brown and puffed. The filling should be set and the pastry crispy.
11 - Remove from oven and allow to cool for at least 20 minutes before slicing. This helps the filling set and makes serving easier.

# Expert Tips:

01 -
  • When you slice into it at the table, those hard-boiled eggs create this beautiful, almost architectural centerline that makes everyone lean in closer.
  • It's fancy enough for special occasions but forgiving enough that small imperfections just look rustic and intentional.
  • You can make it hours ahead and serve it warm or completely at room temperature, which means one less thing heating up your kitchen on a crowded day.
02 -
  • Don't skip wilting and squeezing out your spinach dry—I learned this the hard way when my first pie came out with a soggy bottom crust, and I realized the spinach had released water throughout the entire bake.
  • If your pastry begins browning too quickly before the filling sets, lay a piece of foil loosely over the top; the filling needs that full 40 to 45 minutes to cook through completely, and the pastry will continue browning underneath.
03 -
  • If your springform pan doesn't seal well or you worry about filling leaking, place a baking sheet on the oven rack below to catch any drips—it's saved me more than once.
  • Hard-boil your eggs the day before and keep them in the fridge; they'll peel more cleanly and you'll have one fewer thing to manage on cooking day.
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