We prepare the dough : Mix the flour with the salt in a bowl.
The yeast together with a little sugar is passed in a cup, until it liquefies. Add a little warm water, mix and pour the mixture over the flour, leaving it to rise for a few minutes, in a warm place. Add the rest of the water, mix lightly, then start kneading the dough until you incorporate all the flour. Cover the dish with a towel and let it rise for about 30 minutes, in a warm place, until it doubles in volume (near the radiator or at the mouth of the oven).
Filling: Grate the cheese on a large grater and mix with chopped dill and chopped green onions.
We break from the dough a piece the size of a fist and we spread it with the rolling pin like scovergi, on a worktop sprinkled with plenty of flour. In the middle add the filling, then tighten the edges from the inside to the inside and glue. Sprinkle the flour so that the dough doesn't stick and spread the pie again, as big as we want, but taking care that the filling doesn't come out.
Heat the pan, which we sprinkle with a teaspoon of oil and bake the pies for 1-2 minutes on each side. We take them out on a paper towel, so as not to soften on the side that comes in direct contact with the plate.
They are excellent both cold and hot.