600 grams of cooked ham
Defrost the puff pastry and roll it out to a thickness of about half a centimetre. Line a baking pan with half the pastry, making sure to cover the edges. Boil the spinach and carefully squeeze out the water. Put into a frying pan with a drizzle of extra virgin olive oil so that all the water evaporates, season with salt and pepper. Mix the spinach with the ricotta and the egg. Place half the cooked ham cut into slices over the puff pastry already in the baking pan. Cover with the spinach mixture and a few spoonfuls of Parmigiano Reggiano. Over this cover with the other half of cooked ham cut into cubes. Cover the dish with the remaining pastry, taking care to close the edges by rolling it in on itself. Beat the egg yolk and brush it over the pie. Cook in an oven preheated to 180° for about 30 minutes. Excellent both hot and cold.