Spinach and garlic pierogi are a savory, garlicky twist on classic homemade pierogi, with a simple vegan filling that’s packed with sautéed spinach and bold flavor.

This spinach pierogi filling comes together quickly and leans lighter and fresher, making it a great option when you want something different from heavier, potato-based pierogi. It’s an easy, reliable choice whether you’re making pierogi for the first time or adding a new idea to your rotation.

If you’re looking for a vegan pierogi recipe with a flavorful, easy-to-handle filling that works well for both cooking right away and freezing for later, this is one to keep in your collection.

👉 Want the full pierogi workflow in one place, in video form? My FREE pierogi course walks through dough, filling, shaping, and cooking step by step.

Why You’ll Love This Recipe

A spinach pierogi filling that actually has flavor. This isn’t bland spinach tucked into dough — garlic, sun-dried tomatoes, and proper seasoning give you a filling that’s savory, aromatic, and well-balanced.
Simple ingredients, no extra steps. You only need a handful of basic ingredients, and the filling comes together quickly without any complicated prep.
Easy to work with. The filling isn’t too wet or crumbly, so it’s easy to portion, seal, and shape without fighting the dough.

Ingredients and Substitutes

Pierogi Dough

Flour. Use all-purpose flour. Bread flour or whole wheat flour will require more liquid to reach the right dough consistency.
Oil. Use a neutral-flavored oil. Avoid olive oil, as its flavor can come through in the dough.
Salt. Fine-grained salt dissolves more evenly in the dough.
Water. Use freshly boiled water.

Spinach and Garlic Pierogi Filling

Spinach. Frozen chopped spinach works best here — it’s already cut and easy to use. Add it straight to the skillet and cook until fully thawed and the excess moisture cooks off. If using fresh spinach, chop it first and cook it down thoroughly (it reduces a lot).
Sun-dried tomatoes. Add a concentrated, slightly tangy sweetness that balances the garlic and spinach. Chop them finely so they distribute evenly through the filling.
Garlic. Brings depth and that classic spinach pairing. Use fresh garlic for the best flavor, but garlic powder works in a pinch.
Oil. Helps cook the spinach and carry flavor. Olive oil works well here, but any neutral oil is fine.
Salt. Enhances the overall flavor. Start with a small amount and adjust after the filling comes together.
Black pepper. Adds a bit of warmth and balance. Use to taste.

Step-by-Step: How to Make Spinach and Garlic Pierogi

Step 1: Make Dough

👉 For a more detailed walkthrough, see the full pierogi dough recipe with step-by-step photos and tips.

Boil a pot of water.
Combine the dry ingredients. Add the flour to a large bowl and sprinkle in the salt. Give it a quick stir to distribute the salt evenly.
Add oil and boiling water. Pour in the oil, then carefully add the boiling water. Stir immediately with a spoon or fork. Mix until the water is fully absorbed and there are no visible pockets of liquid left.

Making pierogi dough: mixing steps image

Switch to your hands. Once the dough is cool enough to handle, gather everything into a loose, shaggy ball. Don’t worry if it looks rough — that’s normal.
Knead (press, fold, turn). Press the dough against the bottom of the bowl with the palm of your hand. Fold it back onto itself, give it a slight turn, and repeat. As you knead, the dough will become smoother and more elastic. This usually takes about 4–6 minutes. You shouldn’t need to add extra flour or oil — it will come together with time. You’re aiming for a fairly smooth dough ball that isn’t sticky. It doesn’t have to be perfect.

Making pierogi dough: kneading and shaping steps

Wrap and rest. Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes (60 minutes is perfectly fine). Resting relaxes the gluten, making the dough easier to roll and helping it hold its shape when filling.

Step 2: Prep Filling

Thaw the spinach. Place a nonstick skillet over low heat and add 1 tablespoon of oil. Add the frozen spinach and let it thaw slowly, stirring occasionally. Cook until fully thawed and most of the excess moisture has evaporated. If it starts to scorch at first, add a splash of water or a bit more oil.

Add the garlic and seasonings. Peel and mince or crush the garlic. Once the spinach is mostly dry (almost fully cooked), add the garlic, salt, pepper, and chopped sun-dried tomatoes (with a bit of their oil, if using oil-packed). Stir and cook for 1–2 minutes, just until fragrant.

Adjust the flavor. Taste the filling and adjust with more salt, pepper, garlic, or a splash of acid (like lemon juice or apple cider vinegar) if needed.
Cool before using. Remove from the heat and let the filling cool for at least 20 minutes. This helps it firm up and makes it easier to portion and seal.

Step 3: Fill and Shape

👉 For a complete overview of different ways to fill and shape pierogi, see the Pierogi 101 guide.

Divide and roll the dough. Divide the dough into two or three portions. Roll one portion out on a lightly floured surface, flipping the dough every few passes to prevent sticking. Dust with a small amount of flour as needed—use just enough to keep the dough from sticking. Roll the dough to about 2–3 mm thickness. Keep the remaining dough wrapped so it doesn’t dry out.

Rolling pierogi dough instructions image

Cut the dough. Cut the rolled dough into palm-sized circles using a glass, cutter, or pierogi maker. Gather the scraps into a ball and reuse them when rolling the remaining dough.
Fill and seal (tabletop method). Place a spoonful of the spinach filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together, starting in the middle and working outward. Try to push out as much air as possible before sealing completely. If needed, lightly moisten the outer edge of the dough with a wet finger to ensure a tight seal.

Making a pocket with pierogi dough
Forming spinach pierogi with hands
Hand formed spinach pierogi
Forming spinach pierogi using a pierogi maker
Pierogi maker formed spinach pierogi

Cover as you go. Place the formed pierogi on a floured baking sheet and cover them with a damp kitchen towel to prevent the edges from drying out. Lightly flour areas where pierogi touch to keep them from sticking.

Formed pierogi before cooking — Formed pierogi – make sure to cover those before cooking

Repeat. Continue rolling, filling, and shaping until you run out of dough or filling.

Step 4: Cook

Boil the water. Bring a large pot of water to a rolling boil and salt it generously—about 1 teaspoon of salt per quart of water.
Cook in batches. Add a few pierogi to the boiling water and stir gently to prevent sticking. Once they float to the surface, lower the heat and simmer for 3–4 minutes. Don’t overcrowd the pot.
Remove and serve. Lift the pierogi out with a slotted spoon and serve right away, or set aside for pan-frying.

Recipe Tips

Keep the filling firm and workable. If it feels too soft, chill it for 30–60 minutes. You can also make it a day ahead and refrigerate overnight.
Work in batches. Start boiling water once you’re halfway through shaping. Cook in batches while continuing to roll and fill the rest to save time.
Pan-fry after boiling (optional, but worth it). For extra texture and flavor, pan-fry boiled pierogi in a bit of butter until golden on both sides.
Make a bigger batch. Doubling the recipe doesn’t double the work, and pierogi freeze well — great for future meals or mixing in another filling.
Expect some leftovers. You may end up with extra dough or filling depending on size and thickness. Freeze what you can; discard small scraps if needed.
They’re even better the next day. The flavors settle and improve after resting, so leftovers are a win here.