Spinach Pierogi
Looking for a delicious and healthy twist on traditional pierogi? Look no further than spinach pierogi! These savory dumplings are packed with nutrients and flavor, and are sure to become a new favorite in your pierogi repertoire.
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Ingredients
- 1 batch pierogi dough
- 1 pound frozen spinach ~450g
- 7 oz feta cheese or cream cheese
- 3 tablespoons butter or oil
- 3 garlic cloves
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prepare the pierogi dough using your favorite recipe or use the best pierogi dough recipe.
- Melt butter in a non-stick skillet, add frozen spinach, and thaw. Add more fat or water if needed.
- Add minced garlic, salt, and pepper to the skillet once the spinach water has evaporated. Mix well.
- Add diced feta to the spinach mixture, cook until cheese melts and forms a paste with spinach.
- Taste the filling, adjust salt, pepper, or acid if needed, especially if using cream cheese.
- Let the filling cool for 20 minutes to evaporate extra water before using.
- 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 palm-sized circles in the rolled pierogi dough using a cookie cutter or glass.
- Place a spoonful of spinach 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.
- Place each formed pierogi on a floured cookie sheet and cover them with a damp kitchen towel.
- 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.
- 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.
- Remove the pierogi from the water using a slotted spoon and serve immediately with your favorite toppings.
Servings: 3