# What you'll need:
→ Pastry
01 - 2 sheets puff pastry (approximately 17.6 oz 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
# How to make it:
01 - Preheat oven to 375°F. Grease a 9-inch springform or pie pan with butter or cooking spray.
02 - Place one sheet of puff pastry into the prepared pan, pressing gently into the bottom and sides while allowing slight overhang beyond the rim.
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. Blend until the mixture reaches a smooth, uniform consistency.
04 - Spread half of the ricotta mixture evenly across the pastry-lined base, creating an even layer.
05 - Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a single line within these grooves.
06 - Cover the eggs with the remaining ricotta mixture, smoothing the top surface to an even finish.
07 - Place the second sheet of puff pastry over the filling. Trim excess pastry from the edges, seal the perimeter firmly, and crimp decoratively with your fingertips or fork.
08 - Whisk together egg yolk and milk until fully combined. Brush the mixture generously over the top pastry surface to achieve a golden finish.
09 - Cut several small slits into the top pastry to permit steam to escape during baking.
10 - Bake for 40 to 45 minutes, or until the pastry is golden brown and puffed. Allow the pie to cool for at least 20 minutes before slicing to ensure clean portions and proper setting.
