Servings: 3
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Equipment
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.
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!