Sift the flour, make a well, pour the eggs (beaten beforehand with a little salt) in it, then add the rest of the ingredients. Stir with your fingers. It becomes crumbly but the flour is gradually absorbed. Knead a soft and smooth dough.
Cover it with a towel and leave it to rest for about 30 min. Boil the potatoes with their peels. Peel them once they cool, then grate them. Add the block of crumbled feta cheese and stir with spices of choice.
You can also add sauteed onions, cumin, turmeric. You can also use a different kind of stuffing - with meat, rice, peas, corn. But I wanted them to have a lighter taste. Which is also why I didn't use spices that were too hot.
Roll out the ready dough to a thin sheet about 1/8" thick. Sprinkle the counter very lightly with flour. Cut the sheet into circles with a glass or into squares about 3″ (8 cm) per side.
Put 1 tsp of the prepared filling in each piece. Fold them into a triangle, pressing the edges with a fork.
Pour oil generously in a small casserole, about 1 1/2″ (4 cm) deep and heat it up.
Fry the samosa briefly, about 3-4 at a time, and flip them over carefully. They cook quickly. Take them out with a slotted spoon once reddened and leave them on paper towels to drain the excess oil.