My husband has decided spinach is his favorite pierogi filling. This was our effort to duplicate the best spinach pierogi that he’s had in Poland. This made about 4 dozen pierogi, and we had a cup of filling left over, but that was alright because it’s very tasty on its own.
I was so worried about them popping open when they were boiled that I was meticulous about the crimping -both sides! But I had no problem with the filling leaking out. (More recently, I’ve purchased the little pierogi molds featured below, and we loved them. It seemed to really speed up the process and made it easier to work the dough around a moveable filling. My genius husband suggested that we use the backside of the mold for a cutter to have a perfect fit.)
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- 3 c. flour
- 1 c. water
- 1/2 t. salt
- 1 egg
- 1 T. butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 16 oz. frozen spinach, cooked & drained
- 6 oz. cream cheese
- 1/2 c. grated Parmesan cheese
- 1 slice Havarti cheese
- Combine all ingredients, knead dough, until smooth and less sticky, or if using a Kitchen Aid with a dough hook, just continue to mix, incorporating another 1/2 – 3/4 c. flour
- Wrap in plastic wrap until ready to use
for spinach filling
- Saute shallot and garlic in butter until translucent
- Combine with all remaining ingredients
- Heat until cheeses are melted and well combined, (other than the cream cheese, use any combination of cheeses, the Parmesan and Havarti were just what we had on hand and like)
- Season to taste with salt, pepper, and nutmeg, allow filling to cool
to assemble and cook
- Roll out dough to 1/8 inch thickness
- Cut into large circles, about 3.5 inches
- Lightly moisten, just around the edge, on half of the circle
- Fill with one teaspoon of spinach mixture, fold in half, sealing edge, and crimping with a fork
- Bring a large pot of salted water to a boil, add about 10 pierogi, stir occasionally, cooking just until they float to the top
- Remove pierogi with a slotted spoon and drain
- Some people will eat the pierogi, as is, at this point, we prefer to saute them in butter with onions
Pierogi can be made in advance. Freeze them after boiling; thaw and steam or saute when ready to use them. We’re making these to share with family on Christmas day, so they’re going in the freezer. After all this work, I’ve slipped parchment paper in between the layers of dumplings, just in case.
Since I orginally wrote this post a bag of frozen spinach has gone from 16 ounces to 12 ounces. I used a 12 ounce bag and the only adjustment I made was to cut the cream cheese to 4 ounces instead of 6. Fortunatley, the amount of filing in this case was a perfect fit or the amount of dough.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.