Flaky pastry filled with ricotta, spinach, ham, and hard-boiled eggs for a savory spring centerpiece.
# What You’ll Need:
→ 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
# Directions:
01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with oil or butter.
02 - Line the pan with one sheet of puff pastry, pressing it into the bottom and sides, leaving some overhang for sealing.
03 - In a large bowl, combine ricotta, diced ham, chopped spinach, Parmesan, 3 eggs, nutmeg, black pepper, salt, and olive oil. Mix until smooth and well incorporated.
04 - Spread half of the ricotta mixture evenly into the pastry-lined pan, creating a uniform layer.
05 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a line through the center.
06 - Cover eggs with the remaining ricotta mixture, smoothing the top to create an even surface.
07 - Place the second sheet of puff pastry over the filling. Trim excess, seal the edges with fork or fingers, and crimp decoratively around the perimeter.
08 - Whisk egg yolk and milk together. Brush the mixture over the top pastry to achieve a golden finish when baked.
09 - Cut a few small slits in the top pastry to allow steam to escape during baking.
10 - Bake for 40 to 45 minutes, or until the pastry is golden brown and puffed. Cool at least 20 minutes before slicing.
