A LITTLE DIFFERENT PIE WITH SPINACH AND RICOTTA

Lately, I am experimenting with flours other than wheat flour. After the frequent making of home-made bread from various flours, it's time for something different. In this recipe, I used buckwheat and rye flour and I was thrilled with the taste, although I was skeptical how the pie would turn out. You'll love it, especially if you're used to the taste of different wholewheat flours. Also, people that are on chrono diet can eat this pie.


Ingredients:

• 2 eggs
• 1/2 cup of buckwheat flour
• 1/2 cup of rye flour
• 3 tablespoons of olive oil
• 1 teaspoon of salt
• 20 leaves of spinach or swiss chard
• 150 g ricotta cheese
• 1 cup of sour water
• 1 teaspoon baking soda
• half head of onion

*I used 250 ml cup

Preparation:

1. Mix the eggs and add the oil, the sour water, the salt, the soda, add the flour, and add the chopped spinach and ricotta at the end. I added half a small head of onions because it gives a great touch to the pie, but if you don't want onion-skip it.
2. Mix well and pour the mixture in a pan size 28 covered with baking paper.
   
3. Bake at 220 C degrees for at least half an hour.
4. Let it cool down a bit then consume it.