Flaky pastry filled with ricotta, ham, spinach, and whole hard-boiled eggs for a savory spring dish.
# Components:
→ 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
# Method:
01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with butter or cooking spray.
02 - Lay one sheet of puff pastry into the prepared pan, pressing gently into the bottom and sides while allowing some overhang at the edges.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, chopped spinach, grated Parmesan, 3 eggs, nutmeg, black pepper, salt, and olive oil. Mix until the consistency is smooth and uniform.
04 - Spread half of the ricotta mixture evenly across the pastry-lined pan.
05 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a single line, pressing them partially into the filling.
06 - Cover the hard-boiled eggs with the remaining ricotta mixture, smoothing the surface to ensure an even layer.
07 - Place the second sheet of puff pastry over the filling. Trim any excess pastry from the edges, seal the perimeter firmly, and crimp decoratively with a fork or fingertips.
08 - Whisk together the egg yolk and milk until blended. Brush this mixture generously over the top pastry surface for a golden finish.
09 - Using a sharp knife, cut 3-4 small slits in the pastry surface to allow steam to escape during baking.
10 - Bake at 375°F for 40-45 minutes until the pastry is golden brown and puffed. Allow the pie to cool for at least 20 minutes before slicing.
