How to make
The yeast is dissolved in 3 1/3 tbsp (50 ml) of lukewarm water. Add the flour, eggs, yoghurt and 2/5 cup (100 ml) water. Knead dough that is left 50-60 minutes to rise, turn and coat with oil.
The onions, rhubarb and sorrel are cleaned, washed and cut. Stew in the remaining oil for about 15 minutes. Once cool, add crumbled cheese to them and mix. The risen dough is divided into two equal parts. Each is spread so that it becomes the size of the tray.
Grease the tray with plenty of the oil and put a crust in it. Pour the filling and seal it with the second crust. Squeeze lightly and smeared with the remaining oil.
The pie is allowed to rise 20-30 minutes, then bake about 40 minutes in the oven (340°F (170 °C)). Remove and leave for 5-10 minutes covered with a towel.
