Zelnik with Leek and Cheese

Dissolve the fresh yeast in 500 ml of warm water. Add the flour and salt, knead into a soft, non-sticky dough and work it for 10–15 minutes. Cover and set aside in a warm place for 30 minutes to let it rise.

Divide the dough into two portions: a larger one for the bottom layer and a smaller one for the top. Divide the larger portion into three balls, roll each out to about 5 mm thick, brush with oil, stack them on top of one another, then roll out again into a sheet the size of your baking tray.

Finely chop the leek. Heat some of the oil and sauté the leek over medium heat for 6–8 minutes until soft but not browned, then let it cool.

Mix the cooled leek with the curd cheese and egg until you have a smooth filling.

Grease the baking tray with the remaining oil, lay the bottom sheet of dough over it and fold the edges up. Spread the filling evenly over the top.

Roll out the second portion of dough thinner, cover the filling with it, pinch the edges together and poke 4–5 small holes with your finger to let steam escape while baking. Brush the top with the remaining oil.

Bake in an oven preheated to 200°C for 20 minutes, then reduce the temperature to 180°C and bake for another 10 minutes until golden brown. Cover with a towel and let rest for 5–10 minutes, then slice and serve warm.