Easter savory pie with ham

Celebrate spring with a hearty Italian Easter savory pie that combines flaky puff pastry with a creamy filling of ricotta, spinach, and diced ham. The centerpiece of this festive dish is the striking row of whole hard-boiled eggs nestled inside, creating a stunning cross-section that’s sure to impress your guests. Perfect for brunch or as a main dish at your holiday table, this pie is as delicious as it is beautiful.

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This Italian classic can be adapted to your taste preferences and is wonderful served warm or at room temperature. It pairs wonderfully with a fresh green salad to balance the richness.

Ingredients

• Pastry
  • 2 sheets puff pastry (about 500 g total), thawed if frozen
• Filling
  • 250 g ricotta cheese
  • 150 g cooked ham, diced
  • 100 g baby spinach, wilted and chopped
  • 80 g grated Parmesan cheese
  • 3 large eggs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp olive oil
• Eggs for Center
  • 4 large eggs, hard-boiled and peeled
• Egg Wash
  • 1 egg yolk
  • 1 tbsp milk

Instructions

1. Preheat oven

Preheat oven to 190°C (375°F). Grease a 23 cm (9-inch) springform or pie pan.

2. Prepare pastry base

Line the pan with one sheet of puff pastry, pressing it into the bottom and sides, leaving some overhang.

3. Make filling

In a large bowl, combine ricotta, diced ham, chopped spinach, Parmesan, 3 eggs, nutmeg, black pepper, salt, and olive oil. Mix until smooth.

4. Spread filling

Spread half of the ricotta mixture evenly into the pastry-lined pan.

5. Add hard-boiled eggs

Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a line.

6. Cover with remaining filling

Cover with the remaining ricotta mixture, smoothing the top.

7. Top with second pastry

Place the second sheet of puff pastry over the filling. Trim excess, seal the edges, and crimp decoratively.

8. Egg wash

Whisk egg yolk and milk; brush over the top pastry for a golden finish.

9. Vent pastry

Cut a few small slits in the pastry to allow steam to escape.

10. Bake

Bake 40–45 minutes, or until golden brown and puffed. Cool at least 20 minutes before slicing.

Zusatztipps für die Zubereitung

Make sure the spinach is well wilted and drained to avoid excess moisture. Use fresh or thawed puff pastry for best results. Don't skip the egg wash to achieve a beautiful golden crust. Allowing the pie to cool before slicing helps maintain clean, stunning slices showcasing the eggs inside.

Varianten und Anpassungen

You can substitute the spinach with Swiss chard or kale for different greens. Adding fresh herbs like parsley or basil to the filling will enhance the flavor. For a vegetarian option, omit ham and increase the cheese and spinach quantities.

Serviervorschläge

Serve the pie warm or at room temperature alongside a crisp green salad for a complete and balanced meal. It also pairs well with simple roasted vegetables or a light vinaigrette.

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This Easter savory pie is a delightful centerpiece for your seasonal celebrations, offering a satisfying blend of textures and flavors that everyone will appreciate. With its beautiful golden crust and festive interior, it’s sure to become a treasured family favorite for years to come.

Recipe FAQ

→ What pastry works best for this pie?

Puff pastry is preferred for its flaky texture and golden finish when baked, complementing the creamy filling inside.

→ Can I substitute the spinach in the filling?

Yes, Swiss chard or kale can be used as alternatives to spinach, offering a different but delightful flavor and texture.

→ How do I achieve a golden crust?

Brushing the top pastry with a mixture of egg yolk and milk before baking helps create a shiny, golden-brown crust.

→ What is the best way to arrange the hard-boiled eggs inside?

Create shallow grooves in the filling and nestle hard-boiled eggs horizontally in a row, ensuring a striking layered cross-section.

→ Can fresh herbs be added to enhance flavor?

Yes, adding parsley, basil, or other fresh herbs can provide additional aroma and depth to the savory filling.