PIE (ZELNIK) WITH 3 TYPES OF FLOUR

I think we all go through a period in life when we want to get rid of white flour or at least use it less. I've been through several of those periods. Yes, I know, white flour pastries, especially pies are the tastiest and best textured, but my wish for experimenting with other flours prevailed and I decided to give it a try with the flours I currently had at home - barley, buckwheat and oat. If you're used to the taste of pastries from such flours, then this recipe will surely be good for you. I recommend using rye flour too, it's the best for whole grain flour pastries.

Ingredients:

3/4 cup barley flour
3/4 cup buckwheat flour
1/2 cup oat flour
5-6 tablespoons of olive oil or in that amount softened butter
1 teaspoon salt
lukewarm water after use (I have used whey as water)

Filling:

200 g of ricotta cheese
2 eggs
chopped spinach

(mix these ingredients)

Preparation:

Knead the dough with the flours (add salt) and gradually add water. You'll get a little firmer dough from when you knead dough with white flour. Add oil or softened butter and knead a little more. Form a ball and let it rest for about 1 hour.
Then, divide it into two parts.
On a greased round pan no. 28, spread one crust by tapping. Make your crust a little higher at the ends. Add the filling on top.
Then spread the other crust carefully with a rolling pin on the floured surface and place it on top.

Close the ends, sprinkle a little water and oil on top and bake at 200 C (390 F) degrees for about half an hour.
After baking, cover the pie with a cloth and leave it covered for 10 minutes, then enjoy your healthy pastry.