Pie with buckwheat crusts and spinach - Snežana Orlović
Pie with buckwheat crusts and spinach - healthy, juicy, soft, melts in the mouth. Perfect taste.
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Pie with buckwheat crusts and spinach - Snežana Orlović
Pie with buckwheat crusts and spinach - healthy, juicy, soft, melts in your mouth. Perfect taste.
- 500 g of buckwheat hulls
- 300 g of cleaned spinach
- 4 eggs
- 1 sour cream
- 200 g of feta cheese
- a bit of salt
- 100 gr of oil
- 1 baking powder
- Make the filling from spinach cut into strips, eggs, crumbled cheese, sour cream, oil (reserve 1 tablespoon for sprinkling the crust), baking powder and a little salt.
- Grease a baking tray and place one crust on the bottom, spray with a little oil and place the second crust.
- Divide the filling into as many parts as there are crusts - 2. There are about 500-5 pie crusts in 6 g of buckwheat crusts.
- Arrange the crusts and the filling alternately until all the filling is used up and only one crust remains.
- Put that crust on top of the pie and fold the ends into the pan.
- Brush this last crust with a little oil, put the tray in a preheated oven and bake for about 40 minutes at 180 degrees.
