Pierogies are incredibly tasty European dumplings, typically found in the Eastern, Slavic, and Baltic countries. Although many countries make their own variations of pierogies, Poland and Slovakia both claim the tasty dumplings as national dishes. Fillings can include just about anything, from potato, to sauerkraut, to meat, to cheese, to fruit. They are typically topped with butter, sour cream, fried onions, or mushroom sauce. While the origins of the pierogi are disputed, the most common belief is that they were either brought to Poland from China through Italy from Marco Polo’s expeditions, or they were brought to Poland by Saint Hyacinth who brought them back from Kiev. It was said that Saint Hyacinth fed people in times of famine with pierogies in 1241 and their popularity spread from there. This particular version uses (lots) of cheese and spinach as a satisfying filling! For instructions on how to make the pierogi dough and to store the pierogies after assembling, click HERE.
Servings: Filling for approximately 50 pierogies
1 tablespoon butter
1 shallot, minced
2 garlic cloves, minced
16 ounces frozen spinach, defrosted, and well-drained
6 ounces ricotta
1/4 cup grated parmesan
2 slices provolone
2 cups feta, cubed
Salt and pepper
See recipe and method for making pierogi dough HERE.
In a large pan, melt the butter over medium heat. Add the minced shallot and garlic and cooked until translucent. Add the spinach, ricotta, parmesan, provolone, feta, salt and pepper, and nutmeg. Cook until the cheese is melted, stirring frequently. Remove from heat and allow to cool before assembling pierogies.
Make the pierogi dough and let stand, covered, for 30 minutes before you are ready to assemble the pierogies.
Assemble and store pierogies as outlined HERE.
Feel like something a little more meaty? Try my Pierogies with Pulled Beef Recipe!!
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