A festive, flaky pie with creamy ricotta, ham, spinach, and whole hard-boiled eggs.
# What You’ll Need:
→ Pastry
01 - 2 sheets puff pastry (about 1.1 lbs), 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 milk
# How To Make It:
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 while allowing some overhang beyond the rim.
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 achieves a smooth, uniform consistency.
04 - Spread half of the ricotta mixture evenly across the pastry-lined pan, creating a smooth surface.
05 - Create four shallow grooves in the filling and gently arrange the hard-boiled eggs horizontally in a line within these grooves.
06 - Top the eggs with the remaining ricotta mixture, smoothing the surface to create an even layer.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry, press the edges to seal, and crimp decoratively using your fingers or a fork.
08 - Whisk the egg yolk with milk in a small bowl, then brush the mixture evenly over the top pastry layer to achieve a golden finish.
09 - Cut 3 to 4 small slits in 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. Allow the pie to cool at least 20 minutes before slicing to maintain the structural integrity and allow filling to set.
