Yield: 6 servings

For the crust: 

100 gr plain flour

50 gr spelt flour

50 gr buckwheat flour

2-3 tbs whole flax seeds 

4-5 tbs extra virgin olive oil

1\2 tsp sea salt

1\2 cup water

For the filling

2-3 cups pumpkin risotto leftover

250 gr ricotta cheese

♥ 1\2 tsp nutmeg 

1\2 tsp of organic turmeric powder 

a dusting of organic black pepper

2-3 tbs parmesan cheese or flakes nutritional yeast

1\2 tsp sea salt

  •  For this pie you need a pie dish ( 22cm x 22cm ).
  • In a bowl make the dough with plain, spelt and buckwheat flour, flax seeds, olive oil, salt and water mix the ingredients till you have a smooth dough.
  • Place the dough on a pastry board and knead for few minutes.
  • Split the dough in two and with a rolling pin make two sheets.
  • Grease your pie dish with 1 – 2 tsp of olive oil and arrange inside your first sheet. 
  • In your pie dish pour the rice mix made of pumpkin risotto leftover, ricotta cheese, parmesan cheese, black pepper, turmeric, nutmeg, salt.Cover the pie with the second sheet and seal it at the edges.
  • Bake in the oven for 40 minutes at 180 degrees.Cool down and enjoy !!! Buon Appetito !!


TIP : For the crust use enough water to make a smooth dough. Ricotta cheese is not really considered a cheese, because very light, but anyway if you use ricotta cheese it wont be vegan 🙂


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