Savory dill, quark, and potato yeast-dough pie

Tip: tap a step to mark it as done.

1. Dough

   Combine the warm milk, sugar, and yeast and let stand until foamy. Add the salt, yeast mixture, and oil to the sifted flour and knead into a dough. Let rest for about 30 minutes.

2. Filling

   Peel the boiled potatoes and press them through a potato ricer. Add the egg, quark, sour cream, chopped dill, Vegeta, and salt, and mix until smooth.

3. Bake

   Roll out the dough and transfer it to a large, deep baking sheet greased with oil. Spread the filling evenly over the dough and bake in an oven preheated to 200 °C (400 °F) for about 30 minutes, until the edges of the crust are golden.

Tip: Boil the potatoes a day ahead; once cooled, they are easier to mash and the filling will not be gummy. Use a tablespoon of dried dill instead of fresh dill.

This recipe was translated from the Slovak original: Kôprový koláč s tvarohom a zemiakmi na kysnutom ceste