Winter Supper- Pierogies with Sautéed Spinach and Onions

A simple meal to ward off the damp chill.

Butter is key! (With a bit of olive oil so it doesn’t burn)

Basic potato and cheddar Pierogies. When I first moved to Pittsburgh the idea of mashed potatoes in dough turned me. Ha! Now it satisfies every carb craving that manifests itself in February. 


15 thoughts on “Winter Supper- Pierogies with Sautéed Spinach and Onions

  1. I’ve never had them with spinach but will try that addition . They are one of our very favorite foods, esp if they come from Pierogies Plus ! Those are as close to my mother in laws as we’ve ever had. You can never go wrong serving Pierogies.

    • There are many different fillings but I stick with the classic/caloric for the feeling one has eaten, heartily!

  2. Very fond memories of my father stopping at a Russian Orthdox church on Friday’s to pick up pirogues for the evening meal.

  3. Looks so very good, Ruth. It’s been ages sine I’ve had pierogi and never have I enjoyed them with spinach. I need to change that.Thanks for the inspiration. 🙂

  4. I have a friend who enjoys pierogies. I’ll have to serve him your dish the next time he and his wife come for a visit.

    • Put baby spinach in at last minute, toss a bit and turn heat off. Don’t over do on cooking the spinach is my only tip. Hope they like it.

      • I agree with you about the spinach being just wilted and I do know they will thoroughly enjoy them…I know I will. 🙂

    • I made them from scratch once. Phew! Buying them fresh at McKees Rocks Pierogies Plus is a good choice but the ones pictured are frozen. ones.

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