Greek-style Spinach and Feta Pierogi

Ingredients

While the original Polish pierogi are typically filled with ingredients like potatoes, cheese, or meat, our Greek adaptation replaces these fillings with a Mediterranean-inspired combination of spinach and feta cheese. The flavors are enhanced with the addition of herbs commonly used in Greek cuisine, giving the pierogi a unique and refreshing taste. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1/2 cup (100g) feta cheese, crumbled 1/2 cup (100g) feta cheese, crumbled
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 cup (60g) Greek yogurt, for serving 1/4 cup (60g) Greek yogurt, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g / 5g (total / saturated)
• Carbohydrates: 42g / 3g (total / sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   In the meantime, prepare the filling. In a skillet, sauté the chopped spinach until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the cooled spinach, crumbled feta cheese, chopped dill, chopped mint, black pepper, and garlic powder. Mix well to combine.
5. 5.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles of dough.
6. 6.
   Place a spoonful of the spinach and feta filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal.
7. 7.
   Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
8. 8.
   Remove the cooked pierogi from the water using a slotted spoon and transfer them to a serving dish.
9. 9.
   Serve the Greek-style Spinach and Feta Pierogi hot, accompanied by a dollop of Greek yogurt.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems to ensure a tender filling.
• Feta cheese — Use a good quality feta cheese for the best flavor. If desired, you can crumble the feta cheese with a fork for a finer texture.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a crispier texture, you can lightly pan-fry the cooked pierogi in olive oil until golden brown.
• Serve the pierogi with a squeeze of lemon juice for an extra burst of freshness.
• Feel free to experiment with different herbs such as oregano or parsley to customize the flavors to your liking.
• Leftover pierogi can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving advice

Serve the Greek-style Spinach and Feta Pierogi as a main course accompanied by a fresh Greek salad and crusty bread. Garnish with additional chopped herbs for a vibrant presentation.

Presentation advice

Arrange the pierogi on a platter, showcasing their golden brown color. Drizzle a little olive oil over the top and sprinkle with fresh dill or mint leaves for an elegant touch.