The Parigina is a stuffed rustic pizza, typical of Neapolitan cuisine, consisting of a pizza dough base and a puff pastry layer on top.
It is usually filled with tomato, cooked ham, and provola cheese, but today I thought of giving you an idea for a vegetarian alternative, filled with ricotta and spinach, perfect all year round and even more during Easter and Easter Monday.
You can indeed serve the spinach parisian pizza as an appetizer on your tables, cut into small squares, or cut into larger rectangles for your ideal packed lunch for a trip outside. The spinach parisian, in fact, is delicious hot or warm, but also amazing cold!
This recipe is prepared really in very few minutes, as we will use a ready-made pizza dough roll, as well as puff pastry.
Ready to start making spinach parisian pizza? Scroll down here, and besides the ingredients and detailed steps, you will also find the short video.
Here I also leave you some other recipes of mine that might surely interest you:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Easter
Ingredients for the SPINACH PARISIAN PIZZA
- 1 roll pizza dough (rectangular)
- 1 roll puff pastry
- 12 oz spinach, frozen
- 1 cup ricotta
- 3 tbsps grated Parmesan cheese
- to taste salt
- to taste nutmeg
- to taste pepper
- 1 egg (for brushing)
- sesame seeds (optional)
Tools to make the SPINACH PARISIAN PIZZA
- Baking tray
- Pizza cutter pizza cutter
Steps to make the SPINACH PARISIAN PIZZA
First of all, you need to cook the spinach in a pan, which will be the longest operation of this recipe 😉
If they are frozen, put them directly in a pan with a drizzle of oil salt and, if you have it, a clove of garlic. Cook over medium heat covering with a lid, until they are completely thawed and the water of vegetation is completely absorbed.
Let them cool or at least warm up.
When the spinach has cooled, put them in a bowl removing any excess water and cut them with a knife or scissors to shorten them slightly.
Add the ricotta, nutmeg, pepper, and salt to taste. Before adding the salt, I recommend tasting it, as the spinach has already been salted during cooking.
Mix well to get a homogeneous mixture.
Unroll the pizza dough directly on the baking tray, along with its parchment paper.
Spread the ricotta and spinach mixture leaving about half an inch free at the edges, then cover with the puff pastry roll.
Make sure to join the pizza dough well with the puff pastry by applying light pressure with your fingers.
With a knife, create diagonal lines or a pattern of your choice, which will help prevent moisture from being trapped inside the puff pastry.
Brush with a beaten egg all over the surface of the puff pastry, sprinkle with sesame seeds and place in a preheated static oven at 392°F for about 20-25 minutes. I recommend placing the tray on the middle-lower shelf of the oven, as the pizza dough needs more heat to cook compared to the puff pastry.
Take it out of the oven when the surface is nicely golden and, if you can, also check the base of the pizza dough; it should be slightly golden as well.
Wait a few minutes then serve your SPINACH PARISIAN PIZZA while still hot. It will be perfect even warm or, why not, at room temperature, for example, on a day trip.
Storage and Variations
The spinach parisian can be stored for a couple of days in the refrigerator, or you can also freeze it.
Instead of spinach, you can obviously use for example chard, kale, chicory.
FAQ (Questions and Answers)
What can I substitute for spinach?
Instead of spinach, you can use chard, chicory, kale.
Can I replace the pizza roll with another roll of puff pastry?
Yes, definitely.
If I only have a convection oven, at what temperature should I set it?
With a convection oven, I recommend cooking your spinach parisian at 356°F for the same time.
