Slice baguette lengthwise, and hollow-out. Wrap loaf in plastic wrap and set aside. Rinse spinach, then place in pot, cover, and cook in just the water clinging to the leaves, for 3 minutes. Drain, then squeeze dry. Chop finely. In food processor, process spinach, cream cheese, dill and cream until spreadable. Set aside. In bowl, mix together ham, pistachios, mayonnaise and mustard. Set aside. Completely coat inside surfaces of baguette with cheese/spinach spread, including edges. Mound ham mixture into hollow of baguette. Replace tip of loaf, wrap tightly in plastic wrap amnd refrigerate at least 2 hours before serving. *Toast pistachios 4-5 minutes in hot frying pan, shaking frequently to prevent burning.