Pierogi with Spinach and Feta Filling
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Ingredients
- 400 g plain flour
- 2 eggs
- 250 g spinach
- 150 g feta cheese
- 1 onion
- 30 g butter
Nutrition (per serving)
- Calories
- 568 kcal
- Protein
- 20.6 g
- Carbohydrate
- 80.7 g
- of which sugars
- 6.2 g
- Fat
- 18.8 g
- of which saturates
- 10.6 g
- Fibre
- 5 g
- Salt
- 1.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Wilt the spinach in a dry pan for 2-3 minutes, squeeze out the excess water and chop. Mix with the crumbled feta cheese.
- 2
Mix the flour, eggs, a pinch of salt and enough warm water (about 120ml) to form a smooth dough. Knead for 5 minutes, then roll out thinly and cut into rounds.
- 3
Spoon a little of the spinach and feta filling onto each round, fold over and pinch the edges to seal firmly.
- 4
Bring a large pan of salted water to the boil and cook the pierogi in batches for 3-4 minutes until they float, then drain.
- 5
Fry the chopped onion in the butter for 5 minutes until golden, then toss the pierogi through and serve.
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