Easter Savory Pie Ham Eggs (Printable)

Flaky pastry filled with ricotta, ham, spinach, and hard-boiled eggs, perfect for festive gatherings.

# What You'll Need:

→ Pastry

01 - 2 sheets puff pastry (approximately 18 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

→ Hard-Boiled Eggs

11 - 4 large eggs, hard-boiled and peeled

→ Egg Wash

12 - 1 egg yolk
13 - 1 tablespoon milk

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with butter or cooking spray.
02 - Place one sheet of puff pastry into the prepared pan, pressing gently into the bottom and sides while allowing slight overhang around the edges.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, chopped wilted spinach, grated Parmesan, 3 eggs, ground nutmeg, black pepper, salt, and olive oil. Mix until the filling reaches a smooth, uniform consistency.
04 - Spread half of the ricotta mixture evenly across the bottom pastry layer.
05 - Create four shallow grooves horizontally in the filling and gently nestle the hard-boiled eggs in a single line along the center.
06 - Cover the eggs with the remaining ricotta mixture, smoothing the surface with a spatula for an even top.
07 - Place the second sheet of puff pastry over the filling. Trim excess edges and seal by pressing the pastry around all sides. Crimp decoratively with fork tines for visual appeal.
08 - Whisk together egg yolk and milk. Brush the mixture evenly over the top pastry surface to achieve a golden, glossy finish.
09 - Cut 3 to 4 small slits into the top pastry to allow steam to escape during baking.
10 - Bake for 40 to 45 minutes until the pastry is golden brown and puffed. Remove from oven and allow to cool for at least 20 minutes before slicing.

# Expert Suggestions:

01 -
  • It looks absolutely showstopping when sliced, with those egg yolks creating a gorgeous pattern that makes people think you're secretly a professional baker.
  • The filling is so creamy and rich that nobody believes it's actually straightforward to make, which means you get all the credit for minimal stress.
  • You can make it hours ahead and serve it warm or cold, making it perfect for holiday planning when you're juggling fifteen other things.
02 -
  • Don't skip the cooling time or your filling will be too soft and the slices will fall apart—patience here transforms a good pie into a showstopper.
  • If your hard-boiled eggs crack during boiling, start with room temperature eggs in cold water and add a pinch of salt to the boiling water, which somehow makes a real difference in keeping them intact.
03 -
  • If your puff pastry tears during lining, don't panic—just patch it with a small piece of extra pastry and seal it together; nobody will ever notice once it's baked and golden.
  • Boil your eggs the day before so the filling assembly feels less rushed, and store them in the fridge until you're ready to nestle them in.
Return