FOR THE DOUGH
2 cups all-purpose flour (240 g)
2/3 cup cold unsalted butter, cut into pieces (130 g)
1 teaspoon salt
4 to 6 tablespoons water
1 egg lightly beaten for brushing
FOR THE FILLING
1 kg zucchini
1/2 tablespoon olive oil
200 g boneless chicken breast
1/2 cup water (120 ml)
2 cups fresh spinach leaves, chopped (150 g)
1 medium onion, finely chopped
1/3 cup grated Parmesan cheese (40 g)
Salt and black pepper to taste
FOR THE SAUCE
2 cups milk (480 ml)
1/2 cup all-purpose flour (60 g)
1/4 cup cold unsalted butter (50 g)
1/4 cup grated Parmesan cheese (30 g)
3 large egg yolks
Salt to taste
FOR THE DOUGH
2 cups all-purpose flour (240 g)
2/3 cup cold unsalted butter, cut into pieces (130 g)
1 teaspoon salt
4 to 6 tablespoons water
1 egg lightly beaten for brushing
FOR THE FILLING
1 kg zucchini
1/2 tablespoon olive oil
200 g boneless chicken breast
1/2 cup water (120 ml)
2 cups fresh spinach leaves, chopped (150 g)
1 medium onion, finely chopped
1/3 cup grated Parmesan cheese (40 g)
Salt and black pepper to taste
FOR THE SAUCE
2 cups milk (480 ml)
1/2 cup all-purpose flour (60 g)
1/4 cup cold unsalted butter (50 g)
1/4 cup grated Parmesan cheese (30 g)
3 large egg yolks
Salt to taste
MAKE THE DOUGH: In a bowl, combine the flour, butter, and salt
Shape into a ball and flatten slightly in the center
Add the water gradually, stirring quickly with a fork until a smooth dough forms
Wrap in plastic wrap and refrigerate for 30 minutes
PREPARE THE FILLING: Cut each zucchini into three pieces and remove the pulp
Sauté in boiling water until tender but still slightly crunchy
Drain and reserve
In a pan, heat 1/2 tablespoon olive oil, add the chicken, season, and add the water
Cover and cook until the meat is tender
Wash the spinach leaves and place them in a pan, still fresh
Cover and simmer until wilted
Squeeze well
In a skillet, heat 1/2 tablespoon butter, add the onion, season to taste
Reduce heat and cook for 3 minutes or until tender
Add the chicken, spinach, and cheese
Process until smooth. Reserve
PREPARE THE SAUCE: In a medium pan, combine the milk, flour dissolved in a little water, butter, cheese, egg yolks, and salt
Stir well
Cook over low heat, stirring constantly, until thickened
Remove 2/3 cup of the sauce and add to the chicken filling
Stir well
Place the necessary amount in a piping bag to fill the zucchini pieces
Using a rolling pin, roll out 2/3 of the dough to a thickness of 3 mm
Line a cake pan with an opening of 22 cm in diameter, greased with butter
Allow the dough to fall over the edges of the pan
Spread the remaining filling on top, arranging the zucchini slices one next to the other and drizzling the remaining sauce over
Cut the dough edge, leaving a little to fold over the filling later
Using the remaining dough, roll out another disk of 22 cm in diameter, brush with egg, and place on top of the filled cake (the side brushed with egg should face the filling to join it to the dough)
Unite the disk by pressing the edges of the pan
Use the remaining dough to decorate the cake
Brush with the remaining egg and bake in a preheated oven at 200°C for 45 minutes or until golden brown
Let cool slightly, remove from pan, and serve warm
513 calories per serving
