Spinach Feta Pierogi (Easy Homemade Pierogi Recipe)

Spinach and feta pierogi are a savory, garlicky twist on classic homemade pierogi, with a creamy filling that’s slightly salty and packed with flavor.

This spinach pierogi filling comes together quickly and balances richness with a lighter, fresher feel, making it a great option when you want something different from heavier, potato-based fillings.

If you’re looking for a reliable 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 rotation.

👉 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 flavorful spinach pierogi filling that actually delivers. This isn’t bland spinach tucked into dough — the combination of garlic and feta gives you a filling that’s savory, slightly tangy, and well-seasoned all the way through.
• Simple ingredients, flexible swaps. No feta? You can use cream cheese for a milder, creamier version, or adjust the cheese to what you have on hand without breaking the filling.
• Batch-friendly and freezer-ready. Make a bigger batch while you’re at it — these freeze well and reheat beautifully, making them perfect for future meals.

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 & Feta Pierogi Filling

• Spinach. Frozen chopped spinach works best here — it’s already cut and easy to use. Just add it to the skillet and cook until fully thawed and excess moisture cooks off. If using fresh spinach, chop it first and cook it down thoroughly (it reduces a lot).
• Feta cheese. Adds saltiness, tang, and structure to the filling. Crumble it in and let it soften into the spinach. If you prefer a milder flavor, use cream cheese instead, or go half feta and half cream cheese for a more balanced taste.
• Garlic. Brings depth and that classic spinach pairing. Use fresh garlic for the best flavor, but garlic powder works in a pinch — add about 1 teaspoon while cooking the spinach and adjust to taste.
• Butter. Used to cook the spinach and carry flavor. You can swap it for neutral oil or olive oil if you prefer — the filling will still work, just slightly less rich.
• Salt. Enhances the overall flavor. Go light at first — feta is already salty — 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 & Feta Pierogi

Step 1: Make Dough

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

1. Boil a pot of water.
2. 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.
3. 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.

4. 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.
5. 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.

6. 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

1. Thaw frozen spinach. Place a non-stick skillet on low heat and add a tablespoon of butter or oil. Once the butter has melted, add the frozen spinach and let it thaw slowly. If the frozen spinach starts to scorch, add a bit more fat or water.

2. Add salt, pepper, and garlic. Peel and mince or crush the garlic cloves. Once most of the water has evaporated from the spinach (i.e., it’s almost cooked), add the salt, pepper, and garlic to the skillet. Stir to combine.

3. Stir in feta cheese. Dice or crumble the feta and add it to the garlicky spinach, then stir. Cook and stir until the cheese starts to melt and form a cohesive paste with the spinach.

4. Adjust the flavor. Taste the cooked filling and add more salt, pepper, or acid (such as lemon juice or apple cider vinegar) if needed. I usually don’t add anything at this point, but if you’re using cream cheese instead of feta, you might need extra salt or acid to adjust the flavor.

5. Set aside to cool. Take the filling off the heat and let it cool down for at least 20 minutes before proceeding. This helps the filling firm up and makes it easier to work with.

Step 3: Fill and Shape

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

1. 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.

2. 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.
3. Fill and seal (tabletop method). Place a spoonful of the spinach feta 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.

4. 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.

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

Step 4: Cook

1. 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.
2. 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.
3. 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.

How to Serve Spinach Feta Pierogi

Here are a few easy ways to serve spinach feta pierogi as a main dish:

• Melted butter. Simple and classic. If you pan-fry your pierogi, spoon any leftover butter from the pan over the top for extra flavor.
• Sour cream or yogurt. A cool, creamy contrast to the warm filling. Sour cream is the classic choice; plain yogurt works well if you want something lighter to balance the saltiness of the feta.
• Polish kielbasa. For a more filling meal, serve with sautéed or boiled kielbasa. For extra flavor, cook it with sliced onions — start with the onions, then add the sausage.
• More topping ideas. Want to mix things up? Check out the full list of pierogi toppings for more options.

Spinach and Feta Pierogi

A flavorful spinach, garlic, and feta filling. Make extra and freeze for a quick meal later.

Print Recipe Pin Recipe

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 2 hours hours

Course: Main Course

Cuisine: Polish

Keyword: pierogi, Spinach

Servings: 3

Author: Marcin Skrzypiec

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Equipment

• Rolling pin

Ingredients

Pierogi Dough

• 2 cups all-purpose flour ~250g
• ¼ tsp salt
• 1 ½ tbsp oil ~ 22 g
• ½ cup boiling water ~120ml

Spinach Pierogi Filling

• 1 pound frozen spinach ~450g
• 7 oz feta cheese ~200 g, substitute cream cheese
• 3 tablespoons butter or oil, ~43 g
• 3 garlic cloves or more to taste
• ¼ teaspoon salt or more to taste
• ¼ teaspoon pepper or more to taste

Instructions

Make Dough

• Boil Water: Boil a pot of water.
  ½ cup boiling water
• Mix Flour and Salt: Add flour and salt into a large bowl and mix.
  2 cups all-purpose flour, ¼ tsp salt
• Wet Ingredients: Add oil and boiled water.
  1 ½ tbsp oil
• Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
• Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
• Make Pierogi: Once the wait is over, the dough is ready for rolling and making pierogi.

Prep Filling

• Prep Spinach: Melt butter in a non-stick skillet, add frozen spinach, and thaw. Add more fat or water if needed.
  1 pound frozen spinach, 3 tablespoons butter
• Add Spices: Add minced garlic, salt, and pepper to the skillet once the spinach water has evaporated. Mix well.
  3 garlic cloves, ¼ teaspoon salt, ¼ teaspoon pepper
• Add Cheese: Add diced feta to the spinach mixture, cook until cheese melts and forms a paste with spinach.
  7 oz feta cheese
• Season: Taste the filling, adjust salt, pepper, or acid if needed, especially if using cream cheese.
• Cool: Let the filling cool for 20 minutes to evaporate extra water before using.

Combine

• Roll Out Dough: Divide the pierogi dough into two or three parts. Then, spread one on a floured work surface and roll it out until it's thin. It shouldn't be super thin so that you can still stretch it when forming the pockets.
• Cut Dough: Cut palm-sized circles in the rolled pierogi dough using a cookie cutter or glass.
• Fill: Place a spoonful of spinach feta filling in the center of each dough circle. Fold the dough over the filling and press the edges together, starting in the middle. Leave as little air as possible in the pocket you're forming. To help form a good seal, moisten the outer edge of the dough using a wet finger.
• Store: Place each formed pierogi on a floured cookie sheet and cover them with a damp kitchen towel.

Cook

• Boil Water: Bring a large pot of salted water to a boil. I typically use one teaspoon of salt per quart of water but feel free to adjust the amount to your preferences.
• Cook: Once the water is boiling, add a few pierogi to the pot and stir them to prevent them from sticking to the bottom. Once the pierogi start floating to the surface, simmer them gently for another 3 to 4 minutes. Make sure not to overcrowd the pot so that the pierogi don't stick together or cook unevenly.
• Serve: Remove the pierogi from the water using a slotted spoon and serve immediately with your favorite toppings.

Cook ModePrevent your screen from going dark

Notes

For storage and reheating instructions, see the Pierogi 101 guide. If you want to freeze the leftovers, check out my freezing pierogi guide.

Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!

Explore More Pierogi Fillings

If you’re looking to explore different pierogi fillings, start here:

• All Pierogi Fillings – a complete overview of sweet and savory pierogi fillings.

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