Piroshki with Potatoes, Spinach, and Feta

Ingredients

For the dough:

• 1 packet dry yeast
• 150 g lukewarm water
• 150 g lukewarm milk
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp melted butter (lukewarm)
• 1 egg
• 600 g all-purpose flour

For the filling:

• 4 potatoes
• 200 g crumbled feta cheese
• 400 g spinach
• 1 medium onion, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• 2 tbsp olive oil for sautéing
• Olive oil for frying

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Instructions

For the dough:

1. In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk.
2. Gradually add the flour while kneading until the dough becomes smooth and soft, just enough to not stick to your hands. Adjust the flour if needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.

For the potatoes:

1. Peel and wash the potatoes, then cut them into even pieces. Place them in a pot, cover with water, add salt, and boil over medium heat for 30–35 minutes until tender.
2. Drain the potatoes, mash them with a fork, and set aside in a bowl.

For the spinach:

1. Wash the spinach thoroughly and chop it into your desired size. Drain well.
2. Heat 2 tablespoons of olive oil in a pan and sauté the onion for 3 minutes.
3. Add the spinach, season with salt, and stir. Cover the pan for 2–3 minutes to allow the spinach to wilt.
4. Uncover and continue cooking for 4–5 minutes until the liquid evaporates.
5. Add the spinach mixture to the mashed potatoes, then mix in the feta cheese, pepper, and dill. Stir well to combine.

Assembling the piroshki:

1. Place 1 tablespoon of the filling in the center of each dough disk.
2. Fold the edges over the filling and seal tightly to ensure they don’t open during frying.

Frying the piroshki:

1. Heat a generous amount of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.

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Golden and crispy on the outside, with a savory blend of creamy potatoes, vibrant spinach, and tangy feta on the inside, these piroshki are a delightful combination of flavors. Perfect as an appetizer, snack, or light meal, they’re a delicious treat for every occasion. Enjoy them warm for the ultimate indulgence!

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