Save Celebrate spring with a festive Italian Easter savory pie that combines flaky puff pastry with a rich, creamy filling of ricotta, spinach, and savory diced ham. This hearty main dish surprises with whole hard-boiled eggs nestled inside, creating a beautiful cross-section when sliced. Perfect for family gatherings and springtime celebrations, this pie is sure to be a crowd-pleaser with its blend of textures and flavors.
Save This Italian-inspired pie is a wonderful way to bring seasonal ingredients together in one impressive dish. The combination of textures—from the crisp pastry to the creamy inside and the whole eggs—makes every bite memorable. Plus, the recipe allows flexibility with greens and herbs to suit your taste.
Ingredients
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- 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 to 190°C (375°F). Grease a 23 cm (9-inch) springform or pie pan.
- 2. Line the pan with one sheet of puff pastry, pressing it into the bottom and sides, leaving some overhang.
- 3. 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 half of the ricotta mixture evenly into the pastry-lined pan.
- 5. Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a line.
- 6. Cover with the remaining ricotta mixture, smoothing the top.
- 7. Place the second sheet of puff pastry over the filling. Trim excess, seal the edges, and crimp decoratively.
- 8. Whisk egg yolk and milk; brush over the top pastry for a golden finish.
- 9. Cut a few small slits in the pastry to allow steam to escape.
- 10. Bake 40–45 minutes, or until golden brown and puffed. Cool at least 20 minutes before slicing.
Zusatztipps für die Zubereitung
Make sure to wilt and chop the spinach well so it incorporates smoothly into the ricotta mixture. When lining the pie pan with pastry, an overhang helps seal the top layer and prevents leaking. Chill the pie briefly before baking if the pastry gets too soft during assembly.
Varianten und Anpassungen
You can substitute baby spinach with Swiss chard or kale depending on availability and preference. For added freshness, fold in chopped parsley or basil into the filling. To accommodate dietary needs, omit ham and add sautéed mushrooms or roasted vegetables.
Serviervorschläge
This savory pie pairs wonderfully with a simple green salad dressed lightly with lemon and olive oil. Serve slices warm or at room temperature for a relaxed brunch or festive dinner.
Save This Italian Easter savory pie is a timeless recipe that combines tradition with a show-stopping presentation. Whether you're gathering for a special occasion or simply enjoying the flavors of spring, it offers a delicious balance of creamy, savory, and tender textures wrapped in golden pastry. Enjoy every slice!
