Sorrel Yeast Cake

First of all, you need to turn on the oven at 200 degrees.

Then you will need yeast dough for the sorrel pie. To do this, combine dry yeast with flour in a separate bowl, add sugar and salt. Mix all dry products.
Pour warm water into a bowl with dry ingredients, add sour cream and knead the dough. To make the kneading process easier, moisten your hands with vegetable oil - then the dough will not stick to your hands. The dough should be soft and fluffy, but not sticky.
Put the dough in a bowl and cover with a clean towel - it should rest.

Prepare the filling. Wash the sorrel under running water and dry it by laying it on a paper towel. Cut off rough stems and spoiled leaves. Lightly crush the sorrel leaves with your hands to reduce their fluffiness. Finely chop the greens.

In a large plate, mash the cottage cheese thoroughly. You can pass it through a sieve to make the mass more homogeneous, or just mash it with a fork.

Grate the brine cheese on a coarse grater. Semi-hard cheeses or brine cheeses, for example, suluguni, brynza or Adyghe cheese, harmonize best with cottage cheese.

Mix the grated cottage cheese and grated cheese.

Sprinkle chopped sorrel with starch and mix it into the curd-cheese mass. Starch will not give sorrel much juice and the cake will not be wet.

Mix the rested dough and roll it into a large circle. In the middle of the circle, evenly distribute the filling of cheese and sorrel. Empty edges of the dough (they should be quite wide) carefully put in the middle from all sides in a circle until the whole filling is inside the pie. Then, using a wide spatula or a large plate, turn the pie upside down on a baking sheet previously greased with oil. In the middle of the pie, make a through hole for steam to escape.

Put the pie in the preheated oven for about half an hour. Check readiness with a wooden skewer or toothpick. Remove the finished pie from the oven, transfer to a nice dish and cover with a towel for a couple of minutes. Before serving, cut the pie into portions. Bon appetit!