Close-up of Pesto Egg Puff Pastry Squares, as seen on The Pioneer Woman, season 31.
Recipe courtesy of Ree Drummond

Pesto Egg Puff Pastry Squares

Getting reviews...
  • Level: Intermediate
  • Total: 50 min
  • Active: 35 min
  • Yield: 6 pies
Ree’s puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.



  1. Preheat the oven to 400 degrees F.
  2. Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
  3. Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
  4. Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
  5. Serve hot or cold and enjoy.