Buckwheat Pie With Yogurt

Buckwheat Pie With Yogurt


  • 1 pack of buckwheat phyllo (12 sheets)
  • 3 duck eggs
  • 4 chicken eggs
  • 7 – 8 spring onions (only green parts)
  • 5 dl of Greek yogurt (or kefir)
  • 1 cup of integral buckwheat flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of fine sea salt
  • 50 ml of olive oil
  • 2 tablespoons of flax seed


Take a deeper bowl and put a chopped green parts of the spring onion. Add eggs, oil and salt on and whisk eggs by hand. Add yogurt and stir again, then add buckwheat flour and baking soda and mix all. Separate 1 cup of the filling but without green parts of the spring onion, you’ll need to pour over the rolls.
Take three sheets of phyllo and pour a quarter of the filling on the last one and spread evenly over the entire sheet. Do this again three more times and arrange sheets in a tray continuing sheet on the sheet. You’ll get four rolls.
Pour filling over the rolls and sprinkle with flax seeds. While making the pie heat the oven to 180 degrees and bake pie until get golden brown color. Remove the tray from the oven, cover it, and let it cool down a little.
Remove the pie on a plate, cut into cubes and serve while still warm.

This pie is just if you’re in non-restriction period.

Buckwheat Pie With Yogurt

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