To a large bowl, add flour along with salt, turmeric, & curry powder, & whisk until thoroughly combined. Add butter, using a pastry blender, (a fork or your fingers would do too). mix until the crumbs are pea-sized.

Add cold water & mix. Put onto a lightly floured surface & mix just until the dough comes together. Add more water if needed. Do not overwork the dough.

Shape into a ball, cover in plastic wrap, & allow to rest in the refrigerator for approximately 30 minutes.

Remove from the refrigerator, roll out the dough thinly & fold one-third over, then another third to make three layers. Then fold into three, until square shaped & return to the refrigerator to rest for 45 minutes.

While the dough is resting, prepare the filling.

Shred the chicken breasts.

add chopped onions & bell Peppers to a frying pan with oil. Cook until soft, then add butter & garlic & cook till fragrant.

Add green onions. Sauté then add spinach, parsley, & dill. Cook until wilted.  

To a bowl, add the sautéed spinach & season with salt & black pepper. Add the shredded chicken, ricotta cheese, feta cheese, parmesan cheese, & one egg & mix until combined.

Remove the dough from the refrigerator. Repeat folds as done before & the dough is ready to be rolled out & prepared for filling.

 Roll out dough & cut out circles using a small bowl. Roll out each circle & place filling on one side of the circle with a ½ inch border all around. Fold the dough over & seal the edges closed using a fork. Repeat until the filling & pastry are done. 

Place patties on a parchment-lined baking sheet. Brush tops of patties with egg wash & place in oven on 375 for 25 minutes 

Remove from the oven & enjoy!