Best Baked Spinach And Pierogies Recipes

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

SPINACH-MUSHROOM-SAUSAGE PIEROGI BAKE

Steps:

• Place the frozen pierogi in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogi in the baking dish. Sprinkle with mozzarella cheese.
• Bake, uncovered, in a 400° oven about 30 minutes or until lightly browned and heated through.