‘Cop na lop'(‘potepača’ or ‘potanc’)/RECIPE/

Cop na lop is a dish prepared in the villages above Kostanjevica na Krki. It meant a dessert for the children, which they were eagerly waiting for. After such a snack, it was easier to wait for the baked bread to cool. A traditional dish made of leavened white (can also be buckwheat or spelt) dough.


  • 500 g of flour
  • 3 dl of water
  • teaspoon of salt
  • a little oil
  • 500 g cottage cheese and cream



Knead the dough, divide it into two loaves, about three quarters will be for the base, a quarter will cover the filling. Spread a larger loaf on a floured baking tray or racket for baking in a bread oven.

Fill the dough with a mixture of cottage cheese and cream (part of it is saved to spread on top), leave the edges blank so that the dough can be folded inwards. Stretch a small loaf and cover the filling with it. Roll out the bottom dough and spread the rest of the cream on top. Bake at 200 ° C for about half an hour, or until golden brown.

Cop na lop is best warm. The quantities and time are approximate, as most housewives prepare it by feeling, without weighing and hours of baking.


To this basic variant yeast (to keep it softer even colder), cracklings or bacon can be added.