Dough
2 cups all-purpose flour
2/3 cup cold butter, cut into small pieces
1/2 cup water
Salt to taste
Filling
2 cups cooked spinach leaves
1/2 cup water
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
1 kg zucchini, sliced and cooked
200 g boneless chicken breast
1 medium onion, finely chopped
Salt and black pepper to taste
Sauce
2 cups milk
1/2 cup all-purpose flour
1/4 cup butter
1/4 cup grated Parmesan cheese
3 egg yolks
For brushing
1 egg
Accessory
Form with a 22 cm diameter
Dough
2 cups all-purpose flour
2/3 cup cold butter, cut into small pieces
1/2 cup water
Salt to taste
Filling
2 cups cooked spinach leaves
1/2 cup water
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
1 kg zucchini, sliced and cooked
200 g boneless chicken breast
1 medium onion, finely chopped
Salt and black pepper to taste
Sauce
2 cups milk
1/2 cup all-purpose flour
1/4 cup butter
1/4 cup grated Parmesan cheese
3 egg yolks
For brushing
1 egg
Accessory
Form with a 22 cm diameter
Dough
Mix the flour, butter, and salt
Add the water and mix until smooth
Wrap in plastic wrap and refrigerate for 30 minutes
Filling
Saute the chicken in half of the olive oil and add the water gradually until tender
Season with salt and black pepper
In the remaining olive oil, sauté the onion and spinach
Add the cheese
Process everything
Sauce
Mix all ingredients well and cook over low heat until thickened
Remove two-thirds of a cup from the sauce and mix with the filling
Place the mixture in zucchini slices. Reserve
Assembly
Preheat the oven to high temperature and open the dough
Grease the mold and line it
Fill with zucchinis and sauce
Fold the top over the filling and brush with egg
Press the edges, brush with butter, and bake until golden.
