Sun-Dried Tomato and Feta Pirozhki with Dill
Baked pirozhki stuffed with tangy sun-dried tomatoes, creamy feta, and fresh dill, offering a flavorful Crimean-inspired treat. This Eastern European-inspired recipe, ready in about 55 minutes, layers all-purpose flour, active dry yeast, warm water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup (110°F) warm water
- 1 tbsp granulated sugar
- 1 tsp salt
- 3 tbsp, plus extra for brushing olive oil
- 1 large, beaten (for egg wash) egg
- 1/2 cup chopped sun-dried tomatoes
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, combine 1 cup warm water (110°F), 1 tbsp granulated sugar, and 2 1/4 tsp active dry yeast. Stir gently and let sit for 5-7 minutes until frothy.
- Step 2: In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour and 1 tsp salt. Make a well in the center and pour in the yeast mixture and 3 tbsp olive oil.
- Step 3: Mix the dough until it comes together, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
- Step 4: While the dough rises, combine 1/2 cup chopped sun-dried tomatoes, 1 cup crumbled feta cheese, 1/4 cup chopped fresh dill, and 1/4 tsp black pepper in a bowl. Mix well.
- Step 5: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Step 6: Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a 4-inch circle.
- Step 7: Place about 2 tbsp of the tomato-feta filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and pinch the edges firmly to seal.
- Step 8: Arrange the filled pirozhki on the baking sheet, brush the tops with 1 beaten egg, and let rest for 15 minutes.
- Step 9: Bake for 20-22 minutes until golden brown and puffed. Remove from the oven and cool slightly before serving.
Frequently asked questions
How long does Sun-Dried Tomato and Feta Pirozhki with Dill take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sun-Dried Tomato and Feta Pirozhki with Dill?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sun-Dried Tomato and Feta Pirozhki with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Dried Tomato and Feta Pirozhki with Dill for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sun-Dried Tomato and Feta Pirozhki with Dill?
Eastern European desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
