Spinach and Feta Pierogi with Garlic Butter Sauce 🥟✨

 New Recipe: Spinach and Feta Pierogi with Garlic Butter Sauce 🥟✨

Ingredients:

• For the dough:

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 large egg
  • ½ cup sour cream
  • 2 tbsp unsalted butter, melted

• For the filling:

  • 1 cup cooked spinach, finely chopped (squeeze out excess water)
  • ½ cup crumbled feta cheese
  • ½ cup ricotta cheese
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste

• For the garlic butter sauce:

  • 3 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 tbsp fresh dill or parsley, chopped
  • Salt to taste

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Instructions:

1. Make the dough:

   • In a mixing bowl, combine flour and salt. Make a well in the center and add the egg, sour cream, and melted butter.
   • Mix until the dough starts to come together. Knead on a floured surface for 5-7 minutes, until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.

2. Prepare the filling:

   • Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
   • In a bowl, combine the cooked spinach, feta, ricotta, sautéed onion and garlic, and season with salt and pepper. Mix well.

3. Roll and fill the dough:

   • Divide the dough into two portions. Roll out one portion on a floured surface to about 1/8-inch thickness.
   • Use a 3-inch round cutter to cut out circles. Place a small spoonful of filling in the center of each circle. Fold the dough over the filling and press the edges to seal. Use a fork to crimp the edges for extra security.

4. Cook the pierogi:

   • Bring a large pot of salted water to a boil. Add the pierogi in batches and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.

5. Prepare the garlic butter sauce:

   • In a skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in fresh dill or parsley and a pinch of salt.

6. Pan-fry the pierogi (optional):

   • For a crispy texture, pan-fry the cooked pierogi in the garlic butter sauce for 2-3 minutes on each side, until golden brown.

7. Serve:

   • Drizzle the pierogi with the garlic butter sauce and garnish with extra herbs. Serve warm with a dollop of sour cream if desired.

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Optional Variations:

• Replace spinach and feta with mashed potatoes and cheddar for a classic version.
• Add caramelized onions as a topping for extra sweetness.
• Use whole wheat flour for a heartier dough.