Puttanesca Panzerotti Recipe
DOUGH TRIANGLES FILLED WITH SPINACH, CAPERS, OLIVES, VEGAN PARMESAN & ITALIAN HERBS
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Ingredients
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Dough
Puttanesca-style Filling
Spinach & Bind
Finish & Assembly
Method
Dough
- 1
Mix dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar and 1 tsp fine sea salt until evenly combined.
- 2
Add wet ingredients
Make a well in the center and pour in 1 cup warm water and 2 tbsp extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is sticky, dust with small amounts of flour but avoid adding more than necessary.
- 4
Puttanesca-style Filling
- 5
Sauté aromatics
Heat 1 tbsp extra-virgin olive oil in a skillet over medium heat. Add 2 minced garlic cloves and 1 finely chopped shallot. Cook, stirring, until softened and fragrant, about 2–3 minutes, taking care not to brown the garlic.
- 6
Build sauce
Add 1 cup crushed tomatoes and 1 tbsp tomato paste to the skillet. Stir to combine and simmer gently for 6–8 minutes so the mixture thickens slightly.
- 7
Add puttanesca elements
Stir in 1 cup chopped Kalamata olives, 2 tbsp rinsed capers, 1 tsp red pepper flakes, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Simmer 2–3 minutes to marry flavors. Remove from heat and stir in 2 tbsp chopped fresh parsley. Taste and adjust seasoning if necessary. Let cool to room temperature before using in pockets.
Spinach & Bind
- 8
Cook and drain spinach
If using fresh spinach: heat 1 tsp olive oil in a large pan over medium-high, add 6 cups packed fresh spinach in batches, cook until wilted (2–3 minutes total). If using frozen spinach: ensure it is fully thawed and squeeze out excess water using a towel. Transfer cooked/drained spinach to a cutting board and roughly chop. Season with 1/2 tsp salt while warm.
- 9
Assembly & Cook
- 10
Prepare dough for filling
Punch down the risen dough and divide into 12 equal pieces (about golf-ball size). On a lightly floured surface, roll each piece into a 5–6 inch circle or an approximate triangle shape if you prefer a triangular panzerotti. Keep finished rounds covered with a damp towel to prevent drying.
- 11
Portion fillings
Spoon about 1 tablespoon of cooled puttanesca sauce onto each dough circle, spreading it to leave a 1/2 inch border. Top the sauce with about 2 tablespoons of the spinach-cheese mixture. Do not overfill— leave room to seal the edges.
- 12
- 13
Finish & cook
Choose one cooking method: - Oven-bake: Preheat oven to 400°F (200°C). Place assembled panzerotti on a parchment-lined baking sheet, brush tops with remaining olive oil and sprinkle 1 tsp dried Italian herb blend if using. Bake 15–18 minutes until golden brown. - Shallow-fry: In a large skillet heat 2–3 tbsp olive oil over medium heat. Fry panzerotti 2–3 at a time, seam-side down first, 2–3 minutes per side until golden and crisp. Transfer to a paper-towel-lined rack to drain. Ensure internal temperature feels hot and filling is heated through.
- 14
Rest and serve
Let cooked panzerotti rest 2–3 minutes before serving to avoid hot filling spills. Serve warm with extra chopped parsley and optional extra vegan parmesan on the side.