SPINACH PIEROGI
Steps:
- 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
- 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
- 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
SQUASH AND SPINACH PIEROGI CASSEROLE
This spinach pierogi casserole is tasty and quick to make. It's vegetarian, too. The substitutions are endless for this recipe. Try using other savory pierogies in place of the potato or cheese versions. -Susan Skrtich, Hamilton, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil., In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat., Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes., Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream, if desired.
Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 855mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 4g fiber), Protein 14g protein.
BAKED SPINACH AND PIEROGIES
Recipe from box of Mrs T frozen pierogies. This recipe is often requested. Serve as main dish or side.
Provided by red white kitchen
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Thaw 1 dozen frozen pierogies in boiling water for 3-5 minutes uncovered. Drain.
- Preheat oven to 350 degrees.
- Finely chop onion.
- Mince garlic.
- Saute fresh spinach in olive oil. Not neccesary if using frozen spinach, just thaw and squeeze water out of it. Remove from pan.
- Saute onion add more olive oil if needed.
- Stir garlic into onion and just heat through.Add soup and warm.
- Grease 13x9 pan.
- Drizzle 2 tablespoons of sauce on bottom of dish.
- Place pierogies in single layer.
- Put spinach on top of each pierogie.
- Pour rest of sauce evenly over top of spinach and pierogies.
- Top with mozzarella and parmesan cheese.
- Bake at 350 degrees covered for 20 minutes.
Nutrition Facts : Calories 83.5, Fat 5.5, SaturatedFat 2.1, Cholesterol 7.3, Sodium 445.4, Carbohydrate 4.9, Fiber 0.6, Sugar 1, Protein 4.2
TEX-MEX BAKED PIEROGIES
I am always looking for something to do with frozen pierogies...came upon this recipe, had everything in the house, so tried it. It was delicious and oh, so easy!
Provided by cookCol
Categories One Dish Meal
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Combine first four ingredients.
- Spread half of sauce mixture in bottom of 3 quart baking dish.
- Top with pierogies (frozen) and remaining sauce mixture.
- Cover with foil.
- Bake 40 minutes.
- Remove foil; sprinkle with cheese.
- Bake 5 minutes.
- Sprinkle with cilantro.
- If desired, serve with sour cream.
Nutrition Facts : Calories 393.2, Fat 14.2, SaturatedFat 8.6, Cholesterol 46.2, Sodium 1321.4, Carbohydrate 47.2, Fiber 12.4, Sugar 8.6, Protein 22.2
CABBAGE, KIELBASA AND PIEROGIES
I love pierogies and they finish this cabbage-kielbasa saute perfectly. I know there are plenty of really good cabbage, kielbasa and potato recipes, but the pierogies in this dish just melt in your mouth. Not a diet dish, but a delicious comfort food meal. I got the recipe from a PBS home cooking special and have loved it ever since. Note that cooking start times overlap in this recipe. Reduce the amount of butter if desired.
Provided by ninja
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add pierogies and boil for 5-7 minutes. Pierogies should float to the surface when they are done, but that's not always true with today's frozen products - some float right away or within a minute or two. Ignore that event and boil for at least 4-5 minutes to fully cook the filling.
- Remove pierogies with a slotted spoon and drain well.
- While the water is heating for the pierogies, melt butter in a large skillet over medium high heat. Add onion and saute until it softens, 3 - 5 minutes.
- Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper.
- Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture.
- Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper.
- Spoon some of the cabbage mixture over the pierogies to help them reheat. The dish is ready when the pierogies are heated through. Serve warm.
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- Whisk eggs, milk, sour cream, salt, and ½ cup water in a large bowl until combined. Add 3¾ cups flour and mix with a wooden spoon until a shaggy dough forms. Knead in bowl with your hands until dough starts to stick together. Turn out dough to a work surface and continue to knead, adding ¼ cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple. Transfer dough to a lightly floured surface and cover with an overturned bowl or plastic wrap; let rest 1–2 hours.
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