Flaky pastry layered with creamy ricotta, ham, spinach, and whole hard-boiled eggs for spring meals.
# What You'll 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:
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 excess to hang over the edges.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, chopped wilted spinach, grated Parmesan, 3 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 base.
05 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a single line through the center.
06 - Cover the eggs with the remaining ricotta mixture, smoothing the surface evenly to create a level top.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry, seal the edges tightly, and crimp decoratively using a fork or your fingers.
08 - Whisk together egg yolk and milk. Brush the mixture evenly over the top pastry layer for a golden, glossy finish.
09 - Cut 3-4 small slits in the top pastry using a sharp knife to allow steam to escape during baking.
10 - Bake for 40-45 minutes, or until the pastry is golden brown and puffed. Allow pie to cool for at least 20 minutes before slicing.
