Flaky pastry filled with ricotta, ham, spinach, and whole hard-boiled eggs for festive gatherings.
# What You Need:
→ Pastry
01 - 2 sheets puff pastry, thawed if frozen (approximately 1.1 lbs total)
→ 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 cooking spray or butter.
02 - Line the prepared pan with one sheet of puff pastry, pressing gently into the bottom and sides while allowing some overhang at the edges.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, chopped spinach, Parmesan cheese, 3 eggs, nutmeg, black pepper, salt, and olive oil. Mix until the filling reaches a smooth consistency.
04 - Spread half of the ricotta mixture evenly across the pastry-lined pan in an even layer.
05 - Create four shallow grooves in the filling and gently nestle the peeled hard-boiled eggs horizontally in a single line within the grooves.
06 - Cover the eggs completely with the remaining ricotta mixture, smoothing the top surface to create an even layer.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry at the edges, seal the perimeter, and crimp decoratively with a fork or fingertips.
08 - Whisk together the egg yolk and milk until combined. Brush this mixture evenly over the top pastry surface for a golden finish.
09 - Cut 3 to 4 small slits in the pastry top to allow steam to escape during baking.
10 - Bake for 40 to 45 minutes until the pastry is golden brown and puffed. Remove from oven and allow to cool for at least 20 minutes before slicing for clean portions.
