Polish Spinach and Feta Pierogi
Spinach and feta pierogi are a modern, vegetarian-inspired twist on traditional Polish pierogi, which have become increasingly popular among younger generations in recent decades. While classic pierogi fillings typically include potatoes, cabbage, or meat, this version brings Mediterranean flavors closer to Eastern European traditions. As the scent of the spinach filling mixes with the fried onions, the kitchen fills with fresh and homely aromas. The essence of the recipe is the balance between well-drained spinach and salty feta. Tip: If you prefer a milder flavor, you can mix a little cream cheese into the filling for an even creamier texture.
Ingredients for this recipe
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Preparation Steps
1
Sift the all-purpose flour into a large bowl, add the salt, then crack in the egg. Gradually add the water while mixing. Once the dough comes together, place it on a lightly floured surface and knead until smooth, about 8-10 minutes. TIP: The dough is ready when it's elastic, soft, and doesn't stick to your hands.
2
Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature. This will make it easier to roll out.
3
Blanch the spinach in boiling water for 1-2 minutes, then drain well and chop. Chop the onion and sauté in oil in a pan until translucent, then add the spinach and mix. Let it cool, then crumble in the feta cheese and mix until creamy. TIP: Don't overcook the spinach, as it will lose its vibrant color and flavor.
4
Roll out the rested dough to about 2 mm thickness. Cut out circles with a glass, and place a teaspoon of the spinach and feta filling in the center of each.
5
Fold the circles in half and press the edges together with your finger or a fork. TIP: If the edges of the dough don't stick well, moisten them with a little water.
6
Bring a large pot of water to a boil, and salt lightly. Cook the pierogi in batches for 3-4 minutes, until they float to the surface. Then cook for another 1-2 minutes, then drain.
7
Serve with sour cream and fried onions. TIP: You can also fry the cooked pierogi in a little oil until golden brown if you want a crispier experience.
