{"id":81692,"date":"2023-04-05T16:35:28","date_gmt":"2023-04-05T16:35:28","guid":{"rendered":"https:\/\/definitelynotachef.com\/?p=81692"},"modified":"2023-08-24T10:09:17","modified_gmt":"2023-08-24T10:09:17","slug":"spinach-pierogi","status":"publish","type":"post","link":"https:\/\/definitelynotachef.com\/spinach-pierogi\/","title":{"rendered":"Spinach Pierogi Recipe"},"content":{"rendered":"\n

Looking for a delicious and healthy twist on traditional pierogi? Look no further than spinach pierogi!<\/p>\n\n\n\n

These savory dumplings are packed with nutrients and flavor, and are sure to become a new favorite in your pierogi repertoire.<\/p>\n\n\n

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The stuffing for these pierogi is a mix of spinach, garlic, and feta, but if you’re not into feta (or they don’t sell it in your local grocery store), cream cheese works well too.<\/p>\n\n\n\n

Furthermore, you can make this recipe work even if you’re vegan. All you need to do is to skip the cheese entirely and double down on spinach and garlic. I cover that in more detail in the “Variations” section.<\/p>\n\n\n\n

While making spinach pierogi requires some time and effort, the recipe is straightforward.<\/p>\n\n\n\n

However, you should plan to spend at least one and a half to two hours cooking the pierogi. Preparing the dough, the filling, and forming the dumplings takes at least that long, at least in my experience.<\/p>\n\n\n\n

For this reason, I make pierogi on weekends and always cook a double batch to have enough for another dinner or two during the week.<\/p>\n\n\n\n

(If you’re looking for something you could cook on a busy weeknight, polish lazy pierogi<\/a> are a much better option, as they take only about 30 minutes to whip.)<\/p>\n\n\n\n

Whether you’re a die-hard pierogi fan or just looking for a new way to incorporate leafy greens into your diet, spinach pierogi are a must-try. So roll up your sleeves and get ready to enjoy a taste of Poland right in your own home!<\/p>\n\n\n\n

If you’re making spinach pierogi for the first time, read the ingredients notes, step-by-step instructions, and tips. If you’re a veteran, feel free to jump to the recipe card.<\/p>\n\n\n