Yes. But I do need to correct the time....about an hour. You can also take it a step further and, instead of tossing, place the leaves in layers in the bowl and season each layer.
As far as a recipe;
I apologize for not having exact measurements but that's how my grandmother did things.
I came up with around 6c flour, 1Tbsp yeast, 1 Tbsp salt, 1/2 c leaf lard (vegetable shortening), 3 eggs and enough water to bind. Start with 1-1/2 cups and you have to look at this from a feel perspective. The dough is soft but not sticky. You also don't bloom the yeast, you just dissolve it in 1/2 cup of the total amount of water.
Knead to incorporate and keep dough warm, let stand for 30 minutes or so. Then continue to knead again until the dough starts to tear or form holes. Place on floured surface and roll to desired thickness (1/8"). Cut into 10" circles (I use an inverted pie plate) and fill entire pastry with filling to with-in 1/2" of edge. Brush edge with water, fold over, crimp edges and brush entire pastry top with egg wash. Cut 3 slits in top to vent and bake 375 until golden brown.
The pastry is also used in another spiral rolled bread. Pictured below.
The filling for it is fried peppers,canned whole tomatoes, garlic and olive oil. You can add anything from prosciutto to cheese or anything else you can think up. Just make certain the ingredients are dry as well. The pastry does expand and can split. This one survived.