Parigina Veggie Recipe
Spinach, fresh ricotta cheese, pecorino cheese, black pepper
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Ingredients
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Filling
Dough / Assembly
Method
Filling
- 1
Wilt and drain spinach
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add the spinach in batches and cook, stirring, until wilted, about 2–4 minutes total. Remove from heat and transfer spinach to a colander. Allow to cool slightly, then press or squeeze out as much liquid as possible using the back of a spoon or clean kitchen towel. Finely chop the squeezed spinach and measure — you should have about 8–9 ounces of cooked, drained spinach.
- 2
Combine filling
In a mixing bowl, add the drained chopped spinach, ricotta, 3 tablespoons grated pecorino, the egg, and a pinch of nutmeg if using. Season with ¾ teaspoon salt and ¾ teaspoon freshly ground black pepper (reserve a little black pepper for finishing). Mix gently until uniform but not overworked. Taste and adjust seasoning — ricotta may need a bit more salt or pecorino. The filling should be moist but not watery. If too wet, fold in 1–2 tablespoons of fine breadcrumbs or a little more pecorino to bind.
Dough / Assembly
- 3
Activate yeast and mix dough
In a small bowl, combine warm water (1 cup), warm milk (1 tablespoon), sugar (1 tsp) and active dry yeast (2 tsp). Stir and let sit 5–8 minutes until foamy. In a large bowl, whisk together 3 cups flour and 1 teaspoon fine salt. Make a well, add foamy yeast mixture and 2 tablespoons olive oil. Mix with a spoon until shaggy, then turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook on low for 6–8 minutes.
- 4
- 5
Shape the parigina base
Preheat oven to 425°F (220°C). Punch down the risen dough and divide into two equal portions for two medium-sized parigine (or keep whole for one large). On a lightly floured surface, roll each portion into a circle about 10–11 inches (or 12–13 for one large), roughly 1/4 inch thick. Dust a baking sheet or pizza peel with semolina or cornmeal and transfer the bottom crust.
- 6
Assemble parigina
Spread half of the ricotta-spinach filling evenly over the dough circle, leaving a 1/2 inch border. Sprinkle 2 tablespoons grated pecorino over the filling and finish with a crack of black pepper. If making two parigine, repeat for second. Lightly brush the border with melted butter or water. Fold the outer edge of the dough up and over the filling to create a rustic rim; you can pleat or simply roll the edge to seal. Optionally prick the center of the filling lightly with a fork to allow steam to escape.
- 7
Bake
Place assembled parigina on a baking sheet (or slide onto pizza stone). Brush the exposed crust with melted butter. Bake in the preheated oven for 18–22 minutes, until crust is golden brown and filling is set and slightly bubbling. Rotate the pan halfway through for even browning.
- 8
Finish and rest
Remove from oven and let rest 5–10 minutes. Sprinkle remaining 1 tablespoon pecorino and an extra grind of black pepper over the top. Slice and serve warm or at room temperature.
