Preheat oven to 350 degrees F.
Put the millet, buckwheat, amaranth and quinoa in a saucepan with more water. It is best to soak them in water beforehand, so as soon as you remove the phytic acid, they will boil faster.
Whenever I boil grains, I add more water, so when they soften, I throw away the excess and use them, I am not so strict with 2: 1 or 3: 1 measures. I put more so that there is enough to cook nicely.
When they were completely softened, I drained the excess water through a strainer and let them drain well. Drain them well so that if there is more water left, the pie may eventually get wet and you may feel like it has not been baked.
Meanwhile, put the egg, yogurt and olive oil in a blender and set aside the finely chopped spinach. Additionally, grate some cheese, dice a little bacon (just for smell) and add a few olives (optional, for more flavoring).
In the end, combine everything together. I added about 6 tablespoons of whole-wheat flour, but you will see according to the density, if it is very thick, add less or if you see that the mixture is liquid, add another 1-2 tablespoons.
Sprinkle with pumpkin seeds, sunflower seeds and flaxseed on top. (optional)
Bake around 35-40 minutes. Set aside to cool for a couple of minutes and it is ready to serve!