# What You Need:
→ Pastry
01 - 2 sheets puff pastry (approximately 1.1 lb 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 butter or cooking spray.
02 - Place one sheet of puff pastry into the prepared pan, pressing firmly into the bottom and up the sides, allowing excess to overhang the edges.
03 - In a large mixing bowl, combine ricotta cheese, diced ham, chopped spinach, Parmesan, 3 eggs, nutmeg, black pepper, salt, and olive oil. Whisk until the mixture is smooth and well combined.
04 - Spread half of the ricotta mixture evenly across the pastry-lined base, distributing the filling uniformly.
05 - Create four shallow grooves in the filling running lengthwise. Gently nestle each hard-boiled egg horizontally into the grooves in a single line.
06 - Cover the hard-boiled eggs with the remaining ricotta mixture, smoothing the surface to create an even top.
07 - Place the second sheet of puff pastry over the filling. Trim excess dough, seal the edges by pressing with your fingers, and crimp decoratively using a fork or pastry tool.
08 - Whisk together the egg yolk and milk. Brush the mixture evenly across the top pastry surface to achieve a golden finish during baking.
09 - Using a sharp knife, cut three to four small slits into the top pastry to allow steam to escape during cooking.
10 - Bake for 40 to 45 minutes until the pastry is golden brown and puffed. Remove from oven and cool for at least 20 minutes before slicing to allow the filling to set.
