Flaky pastry filled with ricotta, ham, spinach, and hard-boiled eggs in a savory layered pie.
# List of Ingredients:
→ 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
→ Center Eggs
11 - 4 large eggs, hard-boiled and peeled
→ Egg Wash
12 - 1 egg yolk
13 - 1 tablespoon milk
# Directions:
01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with cooking oil or butter.
02 - Arrange one sheet of puff pastry in the prepared pan, pressing gently into the bottom and sides. Allow edges to overhang slightly.
03 - In a large bowl, combine ricotta cheese, diced ham, chopped spinach, grated Parmesan, 3 eggs, nutmeg, black pepper, salt, and olive oil. Stir until smooth and evenly combined.
04 - Spread half of the ricotta mixture evenly over the pastry lining the pan.
05 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a single line down the center.
06 - Distribute the remaining ricotta mixture over the eggs, smoothing the surface with a spatula to create an even layer.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry, press edges to seal, and crimp decoratively with a fork or your fingers.
08 - Whisk together egg yolk and milk in a small bowl. Brush this mixture over the top pastry surface for a golden, polished finish.
09 - Cut 3-4 small slits in the pastry top to allow steam to escape during baking.
10 - Bake for 40-45 minutes until the pastry is golden brown and puffed. Remove from oven and allow to cool for at least 20 minutes before slicing.
