TRICOLOR PIE

Wash the millet and put it in a pot with cold water. Cook on low heat for 20 minutes. Salt halfway through cooking. Wash the spinach, dry it. Heat the oil with the crushed garlic in a pan. Throw in the spinach and sauté it for a few minutes with a little salt. Remove the garlic, cool, add 100 grams of ricotta and blend. * Mix this cream with a third of the cooked millet and a little grated nutmeg. In another pan, sauté the sliced onion and the thinly sliced pumpkin (or carrots), add a dash of water and salt, cook for 15 minutes. Cool, add 100 grams of ricotta and blend. * Mix with another third of cooked millet, grated nutmeg. Halve the leeks, wash them and cut them into small slices. Put them in a pan with a little oil and salt and cook for 15 minutes. Cool, add 100 grams of ricotta, blend* and add the remaining millet and a little nutmeg. Compose the layers and bake 180 degrees for

* keep some cream to decorate