# Needed 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
→ Eggs for Center
11 - 4 large eggs, hard-boiled and peeled
→ Egg Wash
12 - 1 egg yolk
13 - 1 tablespoon milk
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with cooking spray or butter.
02 - Line the pan with one sheet of puff pastry, pressing it firmly into the bottom and sides, allowing slight overhang at 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 the filling reaches a smooth, uniform consistency.
04 - Spread half of the ricotta mixture evenly into the pastry-lined pan, creating an even layer.
05 - Create four shallow grooves in the filling layer and gently nestle the hard-boiled eggs horizontally in a single line, spacing them evenly.
06 - Spread the remaining ricotta mixture over the eggs, smoothing the top surface to create an even finish.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry from the edges, seal the perimeter by pressing the edges together, and crimp decoratively with a fork or your fingers.
08 - Whisk together the egg yolk and milk until combined. Brush the mixture evenly over the top pastry layer to achieve a golden finish during baking.
09 - Cut 3-4 small slits into the top pastry to allow steam to escape during baking and prevent excessive moisture buildup.
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 to set the filling.
