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Filling: Boil and mash potatoes till mashed, season with salt. Go cheese or cheese by way of a grater. Combine potatoes and cheese, add slightly milk. We divide the dough and filling into 3-four components, form pies, grease with butter, and send to the oven for 20 minutes at 220 degrees.

1. Sift flour into a bowl and add salt.

2. Crumble contemporary yeast and mix with warm milk and sugar.

3. Subsequent, combine the yeast mass with flour. Knead the dough.

4. Then add softened butter to the dough and stir in fully. Leave the dough in a warm place for an hour to rise.

5. Fry chopped spinach with salt and floor pepper in vegetable oil.

6. Chop the inexperienced onion finely with a knife. Grate the cheese on a coarse grater. Mix spinach, onion and cheese.

7. Divide the dough into four parts, roll every right into a round cake. Place the spinach and cheese filling on the dough.

8. Roll the edges of the dough to the middle and safe them.

9. Flip the stuffed bundle with the seam down and roll it out to a thickness of 1.5-2 centimeters, make a small gap in the middle. Put the blanks of the Ossetian pie on a baking sheet or in a spherical form.

10. Cook the baked goods within the oven at 180 levels for site – cometothecook.com, 15-20 minutes. Grease scorching pies with butter, lower them into parts and serve.