How to cook
Roll it out into a sheet about 1/4″ (0.5 cm) thick. Sprinkle with the feta cheese and wrap into a roll.
Cut the roll into 3/4″ (2 cm) pieces. Pinch the edges together of each one to close them off and fry in moderately heated oil.
Fry the pirozhki until golden and take them out onto paper towels, for them to absorb the excess oil.