Easter Savory Pie Ham (Printable)

Flaky pie with creamy ricotta, ham, spinach, and whole hard-boiled eggs in a golden crust.

# 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:

01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with butter or cooking spray.
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 the filling is smooth and well incorporated.
04 - Spread half of the ricotta mixture evenly into the pastry-lined pan, creating an even layer.
05 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a single line along the center of the pie.
06 - Cover the eggs with the remaining ricotta mixture, smoothing the top surface evenly to seal and cover the eggs completely.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry around the edges, seal the seams, and crimp decoratively with your fingers or a fork.
08 - Whisk the egg yolk and milk together in a small bowl. Brush the mixture evenly over the top pastry to achieve a golden finish when baked.
09 - Cut a few small slits in the pastry surface to allow steam to escape during baking.
10 - Bake for 40 to 45 minutes, or until the pastry is golden brown and puffed. Allow the pie to cool for at least 20 minutes before slicing to help the filling set.

# Expert Tips:

01 -
  • Those hard-boiled eggs in the center create a show-stopping moment when you slice into it—your guests will wonder how you managed such precision.
  • It tastes elegant but comes together in about ninety minutes, leaving you time to actually enjoy the day instead of being chained to the kitchen.
  • The creamy ricotta and salty ham melt together so naturally that even people who usually skip savory pies keep coming back for seconds.
02 -
  • The spinach must be squeezed dry; any excess moisture will seep into your filling and make it watery and separated instead of creamy and cohesive.
  • Don't skip the resting time after baking—I learned this the hard way by slicing into a still-warm pie and watching it fall apart, only to realize 20 minutes later it would have been perfect.
03 -
  • Keep your puff pastry cold right up until it goes in the oven—a warm pastry won't puff properly and your pie will be dense instead of light and flaky.
  • If you notice the top browning too quickly but the inside still feels soft, cover it loosely with foil for the last 10 minutes of baking to prevent burning.
Go Back