Although Polish spinach pierogi recipe is quite new and it’s definitely less popular than the famous pierogi ruskie recipe, it’s worth trying!
It’s one of the best vegetarian Polish food. You can be sure there is no meat in the dough or filling, however, eggs and cheese are used in this dish.
Spinach pierogi are the easiest and the fastest to make (just like pierogi with strawberries, pierogi with sweet cheese, or pierogi with cherries). You don’t need to cook potatoes like for pierogi ruskie, you don’t need to cook meat like for pierogi z mięsem, and finally, there is no need to chop the cabbage like for sauerkraut pierogi or pierogi with fresh cabbage.
How To Make Spinach Pierogi Filling?
The best part of this dish is that you can use any kind of spinach to make this dish, including:
- fresh spinach
- frozen spinach
- canned spinach
- any other.
Be sure to always choose chopped spinach, as the eating will be more difficult with long leaves.
The spinach needs to be cooked and drained before stuffing pierogi. Feta cheese should be added after the spinach is cooked.
That’s it! The spinach pierogi filling is VERY easy to make.
Pierogi with spinach taste great when served with:
- fresh herbs (chives, dill, coriander, etc.)
- grated parmesan cheese
- melted butter
- skwarki (greaves)
- fried onion
The Most Common Mistakes When Making And Cooking Pierogi
Even though it’s easy to make and cook pierogi, there are some mistakes that you need to avoid!
DON’T put spinach pierogi in the cold water.
Pierogi need to be thrown into boiling hot water, otherwise, they will fall apart.
DON’T keep cooked pierogi too close together.
When pierogi are hot, you need to carefully place them on the plate, making sure they are not sticking together, otherwise you won’t be able to separate them afterwards.
If you want to keep them in the fridge, wait until they are cold, pour them with melted butter and now they are ready to store.
Authentic Polish Spinach Pierogi Recipe
Dough for spinach pierogi
- 5 cups (600g) of all-purpose flour
- 1 egg
- 1 cup of warm water
- 2 pinches of salt
- 4-5 tablespoons of oil
- 25-30 oz of spinach (fresh, frozen, or canned)
- 10-15 oz of feta cheese
- 3-4 garlic cloves
- oil, salt, pepet
How To Make Spinach Pierogi Dough?
- Start adding the water slowly, letting it incorporate before adding more.
- Whisk until all the ingredients are incorporated and there are no lumps.
How To Make Spinach Pierogi Filling?
- Chop the spinach if necessary and cook it with minced garlic cloves.
- When it's soft, drain the spinach to make sure there is no water left.
- Add crushed feta cheese and cook for a while, until you will get a smooth consistency. Let the filling cool off.
How To Mold Spinach Pierogi?
- Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8” thickness.
- Use a round cookie cutter to cut the circles from the dough.
- Put the filling (1/2-3 teaspoons) in the center of each circle. The more filling the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
- Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.
- Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire filling and dough are used.
How To Cook Spinach Pierogi?
- Gently throw pierogi, one by one into the boiling water.
- When they start floating, wait for a minute and take them out with the slotted spoon.
- Pour the melted butter on top.
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- Pierogi Maker Molds
- Pierogi Molder
- Wood Rolling Pin - Wałek
- Wooden Pastry Board - Stolnica drewniana
- Stainless Pot - Garnek duży
- Feta Cheese - Ser feta
- Butter Unsalted - Masło
- Organic Garlic - Czosnek
- Spinach Chopped Frozen - Szpinak mrożony
- Rapeseed Oil - Olej Rzepakowy
- Iodized Table Salt - Sól
- All Purpose Flour
- Eggs Organic Cage-Free
Amount Per Serving: Calories: 230Total Fat: 133gSaturated Fat: 82gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 500mgSodium: 6864mgCarbohydrates: 58gFiber: 65gSugar: 33gProtein: 60g
These data are indicative and calculated by Nutritionix
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