Christmas Holidays are ending! Some of you are thinking about the last big lunch of tomorrow, while some of you are already on diet… Here we give you a tasty, light and easy to make recipe that everyone agrees! We recommend to pairs it with Annafrancesca Dragonfly Merlot, served a little chilled; smooth and fresh, it will bring out the flavours of the pie!
If you prefer to use Ricotta instead of Creamcheese, just add an egg to the recipe.
For a 16cm cake pan – 4 people
1 store bought round puff pastry
400 gr Creamcheese (or $00 gr of Ricotta + 1 egg)
250 gr fresh spinach leaves
70 gr ham (cut in small cubes)
2 garlic cloves, minced
How to make it:
in a cooking pan, heat 2 tablespoon of oil and the minced garlic, then add the spinach leaves, cover and cook for about 5 minutes, until slightly cooked; season with salt and pepper, drain from the liquid and roughtly chop on a chopping board. In a bowl, mix the cream cheese (or Ricotta whisked with 1 egg) with chopped spinach and ham. Roll out the puff pastry, cover the cake pan; don’t cut the side of the pastry because they have to be high at least 3-4 cm. Fill the pastry with the cream cheese mixture and spread the top evenly. Bend the size of the pastry over the filling. Bake in the preheated oven (180°C) for about 45 minutes or until the filling is hard and slightly gold and the pastry gold and crispy. Serve it lukewarm or at room temperature with a glass of Annafrancesca Dragonfly Merlot. Cheers!