Wholemeal Leek Pie

Imagine, pie, just taken out of the oven, crunchy, delicious, and with an irresistible smell! Also, prepared healthy, without white flour, salt, nor yeast. Let's bring some yogurt and tomatoes on the table, so the day can start perfectly.

• Difficulty: Medium
• Category: Breads & Pastry, Breakfast & Brunch, Main Dishes, Vegetarian food

Ingredients

• 12 buckwheat crusts
• 3 pieces of leeks
• 300 g white cheese
• 300 ml yogurt
• 30 ml sparkling water
• 30 ml olive oil
• 1 tsp black pepper
• 2 tbsp mixed sead or/and sesame
• 2 eggs

Instructions

1. Chop the leeks into small pieces and simmer until it softens. Add the cheese, add a little black pepper, and sour milk. That mixture is the filling for our pie.
2. Prepare the crusts in a way of setting 3 crusts for one roll, and in the end, you should get 4 rolls placed on a four-cornered baking pan, previously covered with baking paper.
3. The preparation of a roll is done as follows: Take one crust, sprinkle it with a mixture of sparkling water and olive oil, then put another crust on it and sprinkle it with the same mixture, but in a smaller amount. Put the filling on top of the second crust, but coat only half of the crust. After that, put the third crust, also sprinkle with the mixture of oil and water, and then wrap it in a roll and arrange it in the baking tray.
4. Bake for 10 minutes at 200 degrees, then remove the pie, coat with a mixture of 2 scrambled eggs, yogurt, and seeds. Return the pie to the oven for another 20 minutes to bake, take it out of the oven and serve.