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

SQUASH AND SPINACH PIEROGI CASSEROLE

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.

BAKED SPINACH AND PIEROGIES

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.