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.
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.
Pierogies Plus rocks. Thanks Deb
I thought these look like mini pasties or ravioli so I had to google and I see they are a naughty Polish version!
There are many different fillings but I stick with the classic/caloric for the feeling one has eaten, heartily!
Yum!
Very fond memories of my father stopping at a Russian Orthdox church on Friday’s to pick up pirogues for the evening meal.
those look delicious. Glad I’ve had dinner!!! 🙂
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. 🙂
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. 🙂
Do you make from scratch or buy frozen?
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.
My friend’s mother used to make us pierogis. Delicious!
Thanks Isobel.