Make the Dough: In a large bowl, combine the flour, instant yeast, sugar, and fine sea salt. Gradually add the lukewarm water, stirring with a spoon until the flour is incorporated. Knead the dough for about 10 minutes, or until it no longer sticks excessively to the sides of the bowl. Lightly flour your hands as needed while kneading. Let the Dough Rise: Cover the bowl with a kitchen cloth and place it in a warm spot. Allow the dough to rise for about 1 hour, or until it has doubled in size.
Use a Stand Mixer (Optional): If preferred, knead the dough using a stand mixer or food processor fitted with the appropriate kneading attachment. In a stand mixer, knead for approximately 3–4 minutes.
Prepare the Filling: Finely crumble the feta with a fork, keeping some texture rather than turning it into a paste. Add the finely chopped green onions and dill, then mix thoroughly. Season with fine sea salt and black pepper, adjusting the seasoning to taste. Divide the Dough: Knead the risen dough very briefly to bring it back together. Divide it into 10 equal portions and shape each portion into a ball.
Roll the Dough: Using a rolling pin, roll each dough ball into a thin circle. Extra flour should not normally be necessary, but if the dough begins sticking, lightly dust the work surface and rolling pin with flour.
Fill the Pies: Place a portion of the feta filling in the center of each dough circle. Bring the edges together over the filling to create a pocket, then press lightly to seal it.
Flatten the Pies: Roll each filled pocket again with the rolling pin until it becomes flat, taking care to keep the filling enclosed.
Rest the Pies: Arrange the shaped pies on a sheet of baking paper and let them rest for 10 minutes.
Heat the Pan: Heat a large nonstick pan over the stovetop. Lightly brush or spray the pan with some of the oil.
Fry the Placinta: Cook the pies for 2–3 minutes per side, adding a little more oil between batches as needed. Work in two or three batches so the pies can be cooked properly without overcrowding the pan.
Keep Warm and Serve: Transfer the cooked pies to a lightly heated oven to keep them warm while the remaining pies are fried. Serve the finished placinta immediately while warm.
