Spinach, Cream Cheese and Ham Pie with Annafrancesca Dragonfly Merlot

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)

olive oil

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!