Preheat the oven to 400 degrees .
For the pizzettes, roll the pastry into a 12-by-9-inch rectangle and cutinto 12 three-inch squares.Crimp the edges; divide between 2 parchment-linedbaking sheets.
In a medium bowl, combine the spinach, ricotta, parsley, lemon zest, garlic and nutmeg. Season with salt and pepper. Mound the ricotta mixture on the pastry squares. Top with the mozzarella and Parmigiano- Reggiano and bake until golden, 15 to 20 minutes.
Meanwhile, in a large pot, heat the EVOO over medium-high. Add the leeks, scallions and garlic; season. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the wine, let cook for 1 minute, then add the stock and bring to a simmer. Add the pasta and cook until al dente. Just before serving, stir in the lemon zest and juice. Serve the soup with the pizzettes.