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.


  • 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)


  • 200 g of ricotta cheese
  • 2 eggs
  • chopped spinach

(mix these ingredients)


  1. 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.
  2. Then, divide it into two parts.
  3. 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. 

  4. 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.

  5. After baking, cover the pie with a cloth and leave it covered for 10 minutes, then enjoy your healthy pastry.