Ossetian Pie with Potato, Spinach, and Cheese

To make the dough, whisk together 330g of flour, 15g of sugar, 5g of dry yeast, and 4g of salt.

Next, add 220g of milk and 20g of vegetable oil, then knead into a smooth, elastic dough.

Cover with plastic wrap and let rise for 1 hour until doubled in size.

For the filling, boil the potatoes until tender, then mash with butter, finely chopped fresh spinach, and grated cheese (I used Cheddar). Season with salt and pepper to taste.

Divide the ready dough into 3 portions.

Roll each into a small round, and place 250–300g of filling in the center.

Gather the edges of the dough toward the center to seal, flip it over, and gently roll it out.

Make a small hole in the center and bake at 180°C (350°F) for about 25 minutes.