Pastry Dough
4 cups all-purpose flour
1 1/3 cups cold butter, cut into small pieces
3 tablespoons ice-cold water
2 teaspoons salt
2 large eggs
Filling
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
6 tablespoons unsalted butter, softened
3 tablespoons olive oil
1 teaspoon salt
12 slices of bread, cut into 1-inch cubes
5 thin slices of red onion, thinly sliced
3 cloves garlic, minced
2 medium-sized onions, finely chopped
2 bunches of spinach, washed and chopped coarsely
1 cup plain Greek yogurt (200g)
For brushing
1 lightly beaten egg
Auxiliary Materials
Pizza cutter with a 27cm diameter
Bread roll
Pastry Dough
4 cups all-purpose flour
1 1/3 cups cold butter, cut into small pieces
3 tablespoons ice-cold water
2 teaspoons salt
2 large eggs
Filling
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
6 tablespoons unsalted butter, softened
3 tablespoons olive oil
1 teaspoon salt
12 slices of bread, cut into 1-inch cubes
5 thin slices of red onion, thinly sliced
3 cloves garlic, minced
2 medium-sized onions, finely chopped
2 bunches of spinach, washed and chopped coarsely
1 cup plain Greek yogurt (200g)
For brushing
1 lightly beaten egg
Auxiliary Materials
Pizza cutter with a 27cm diameter
Bread roll
Pastry Dough
In a bowl, mix together the flour and butter until it forms a crumbly mixture
Add the eggs and mix well
Gradually add the water and salt, and knead until a ball forms
Wrap in plastic wrap and reserve
Filling
Heat the olive oil in a pan over high heat
Add the onions and garlic and sauté, stirring occasionally, for 5 minutes or until the onions are soft
Add the thyme and salt and sauté for another 3 minutes
Add the spinach and cook for 1 minute or until wilted
Remove from heat and reserve
Heat the butter and parsley in a skillet over medium heat, stirring constantly, until the parsley is caramelized
Remove from heat, add the bread cubes, and mix well to coat with the caramel
Let it cool
Process in a food processor until it forms a crumbly mixture
Assembly
Use the rolling pin to roll out 1/3 of the reserved dough directly onto the bottom of the pan
Trim the edges with a knife and place the dough in the pan
Form rolls with half of the remaining dough and press them, one at a time, against the side of the pan to cover it
Trim the edges
Spread half of the crumbly mixture on the pan and top with half of the filling
Cover with the remaining crumbly mixture and spinach
Bake in a hot oven
Dust with Parmesan cheese and drizzle with yogurt
Use the remaining dough to cover the turnover, pressing the edges to seal well
Decorate at will, using leftover dough and brushing with the egg
Bake for 40 minutes or until golden.
