Spinach & Feta Pierogi
Jump to RecipeCraving comforting dumplings with a vegetarian twist? This spinach and feta pierogi recipe delivers tender wrappers, a creamy spinach and onion filling, and classic Polish dumpling charm. It starts with a simple pierogi dough—two cups of flour turned into a pliable canvas ready to embrace your filling. The savory mixture comes together in a quick skillet sauté: olive oil warms as onion slices turn golden, fresh spinach wilts into emerald ribbons, and crumbled feta adds a tangy, creamy bite. When cooled, the spinach and onion mingle with feta, salt, and pepper to form a bright, slightly tangy filling that contrasts beautifully with the neutral dough. Roll the dough out thin, cut rounds with a glass, and spoon a generous dab of filling into the center. Fold, seal, and repeat until you’ve used every circle. Boil the pierogi in salted water until they float to the surface, then drain and serve warm. This recipe is naturally vegetarian but endlessly adaptable: add dill or chives for fresh herb notes, swap feta for a milder cheese, or finish with a light olive oil drizzle and pepper for a simple, comforting meal. Make a batch for the freezer and cook straight from frozen when the craving hits. With pantry staples like spinach, feta cheese, onion, and a basic pierogi dough, you’ll master a crowd-pleasing dish that feels both cozy and special.
Ingredients
pierogi dough
Rest the dough after mixing for 20–30 minutes to relax the gluten and make it easier to roll. Roll to about 1/8 inch (3 mm) thick and dust with flour to prevent sticking. Keep unused dough covered to avoid drying out. Cut circles using a 3-inch (7–8 cm) diameter cutter for uniform filling and sealing. If the dough springs back, let it rest again. Substitutions: for gluten-free, use a 1:1 gluten-free flour blend (add a touch more water if needed); for vegan, use warm water with a little olive oil and omit eggs if your recipe uses them. You can also use store-bought dumpling wrappers if you’re short on time. To freeze: lay filled pierogi on a parchment-lined tray until firm, then transfer to a bag and boil directly from frozen (add 1–2 minutes).
fresh spinach
Wilt spinach in a little olive oil or microwave until just wilted, then cool completely. Squeeze out as much moisture as possible using a clean towel or paper towels to prevent a soggy filling. Finely chop to distribute evenly with the feta. If you don’t have fresh spinach, you can substitute with kale or Swiss chard; frozen spinach works well when thawed and thoroughly drained. For extra flavor, a pinch of nutmeg or lemon zest can brighten the greens.
feta cheese
Crumb feta well so it melds into the filling. If feta is very salty, rinse briefly under cold water and pat dry, or use reduced-sodium feta and adjust salt later. For a creamier filling, mix a bit of ricotta or cream cheese with the feta. For variation, try blending feta with a touch of goat cheese. Always taste the filling before adding more salt, since feta contributes a lot of salt; you can balance with a splash of lemon juice or fresh dill.
onion
Sauté the onion until deeply golden to develop sweetness and balance the feta’s saltiness. If you want a milder onion flavor, cook longer or use sweet onions. You can substitute with shallots or finely chopped green onions for a lighter bite. Let the sautéed onion cool before mixing with the spinach and feta to avoid a runny filling.
olive oil
Use extra-virgin olive oil for the sauté to impart flavor; avoid overheating to prevent smoking. If you prefer a richer filling, a small knob of butter can be added toward the end of sautéing. You can substitute with a neutral oil like canola or grapeseed, especially if you’re cooking at higher heat. A drizzle of good olive oil over the finished pierogi can add gloss and aroma.
salt
Because feta is salty, start with less than the full amount and taste the filling before adding more. If you’re using salted water for boiling, you may want to skip extra salt in the filling. Use kosher or sea salt by measuring weight for consistency, as granule size affects perception of saltiness.
pepper
Freshly ground black pepper is best for aroma. If you desire a milder look, you can use white pepper. For a little heat, add a pinch of red pepper flakes or a few dashes of cayenne. Grind pepper just before using to preserve its volatile oils and aroma. In the filling, pepper lightly to avoid overpowering the feta.
Cooking Steps
Step 1: 1. Sauté the onion
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until golden brown.Tips: Use a nonstick skillet to prevent sticking; keep the heat medium to avoid burning. A pinch of sugar can help browning.Notes: Browning onions builds flavor; don’t rush this step.Step 2: 2. Wilt spinach
Add fresh spinach to the skillet and cook until wilted. Remove from heat and let cool.Tips: Wilt spinach in batches if needed; once cooled, gently squeeze out excess moisture.Notes: Spinach reduces dramatically; excess moisture will make the filling soggy.Step 3: 3. Prepare the filling
In a bowl, mix the sautéed spinach and onion with crumbled feta cheese, salt, and pepper.Tips: Crumbled feta adds texture; you can drizzle a teaspoon of olive oil if the filling seems dry.Notes: Taste and adjust salt; feta is naturally salty.Step 4: 4. Cut circles from dough
Roll out the pierogi dough and cut into circles using a glass. Keep dough covered to prevent drying; lightly flour the surface.Tips: Keep unused dough covered with a damp towel to prevent skinning.Notes: Standard circle around 3 inches works best for filling.Step 5: 5. Fill each circle
Place a spoonful of the spinach and feta mixture in the center of each circle.Tips: Use about 1 teaspoon to 1 tablespoon per circle depending on size; avoid overfilling.Notes: Overfilled dumplings can burst during boiling.Step 6: 6. Seal the pierogi
Fold the dough over and pinch the edges to seal the pierogi. Repeat until all dough is used.Tips: Crimp with a fork to ensure a tight seal; dampen edges if dough sticks.Notes: Remove any trapped air; sealed edges prevent leaks during boiling.Step 7: 7. Boil the pierogi
Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 5-7 minutes or until they float to the surface.Tips: Do not overcrowd the pot; stir gently to prevent sticking.Notes: Fresh pierogi will float; cook a minute or so longer if unsure.Step 8: 8. Serve
Remove with a slotted spoon and let drain. Serve warm.Tips: Optional toppings: a pat of butter, sour cream, chives.Notes: Best served fresh; you can pan-fry in butter for extra texture and flavor.
Frequently Asked Questions
What prep should I do before making these spinach & feta pierogi?
Wash and dry the fresh spinach, finely chop the onion, crumble the feta, and have the pierogi dough ready. Sauté the onion, then wilt the spinach and let it cool before mixing with the feta.
How do I keep the filling from becoming soggy?
Squeeze as much moisture as possible from the cooked spinach and pat the feta dry. Mix the spinach and onion with the feta and let it rest a minute to blend flavors—this helps prevent excess moisture.
What size circles should I cut the dough into?
Aim for about 3-inch circles. You can use a drinking glass or a round cutter to get even sizes.
How do I seal the pierogi so they don’t open during cooking?
Dip the dough edge in water, fold the dough over the filling, and pinch firmly to seal. You can crimp the edges with a fork for a tighter seal.
How long do I boil the pierogi?
Boil in salted water, in batches, for about 5–7 minutes or until they float to the surface.
How will I know they’re cooked through?
They’ll float to the top and the dough will be tender. For a check, boil one a little longer and taste—it should be pleasantly soft, not mushy.
What should I serve them with?
Serve warm with melted butter or a dollop of sour cream. A light drizzle of olive oil or a sprinkle of pepper also works well.
How should I store and reheat leftovers?
Store in the fridge for 2–3 days in a covered container. You can freeze them raw or cooked for longer storage. Reheat by boiling 1–2 minutes, or pan-fry briefly for a crisp exterior.
What are common beginner mistakes and how can I fix them?
Common issues include overfilling (causes seams to split), not drying greens well (wet filling), and dough drying out (keep dough covered). Fix by using a modest amount of filling, ensuring greens are dry, and keeping the dough pliable with a damp towel.
Additional Information
Dietary Considerations
Contains gluten (pierogi dough) and dairy (feta). Gluten-free version can be made with gluten-free dough and dairy-free feta; vegan option can use a vegan feta and GF dough. For lower sodium, reduce or omit the initial 1 teaspoon salt and adjust to taste, especially since feta adds saltiness. Allergies: dairy is present; if dairy-free is needed, omit feta and use a plant-based cheese or roasted vegetable filling, and use a dairy-free dough. For kosher or halal needs, ensure the feta and any added sauces comply with dietary rules. This dish suits casual weeknights, family dinners, and potlucks, and can be scaled for larger holiday gatherings by increasing the accompanying salads and proteins.
Pairings
Pair with proteins like grilled lemon-herb chicken, pan-seared salmon with a dill-lemon glaze, or garlic-butter shrimp for a balanced meal; vegetarian options include sautéed cremini mushrooms or roasted chickpeas for heartiness. Beverage partners: a dry Sauvignon Blanc, Pinot Grigio, or Riesling; sparkling Prosecco or a light lager; non-alcoholic options such as sparkling water with lemon or cucumber, or a lemon-iced tea. Toppings and accompaniments to enhance flavor: extra feta crumbles, chopped fresh dill, lemon zest, a drizzle of high-quality extra-virgin olive oil, a dollop of sour cream or lemon-dill yogurt sauce, and a browned butter-sage sauce for richness. Add texture with toasted pine nuts or breadcrumbs. Sides that complement the pierogi: a crisp cucumber-dill salad, arugula salad with lemon vinaigrette, and roasted asparagus or green beans tossed with olive oil and lemon. Flavor boosters like a light caper-lemon vinaigrette or a dash of cracked black pepper can finish the dish beautifully.
Serving Suggestions
Serve the pierogi warm on a warmed platter. Finish with a light sprinkle of dill and a little lemon zest, plus a drizzle of olive oil. For extra richness, drizzle browned butter with crispy sage over the top. Offer a small bowl of sour cream or lemon-dill yogurt dip on the side for dipping. If you want extra texture, pan-fry the boiled pierogi in a little oil or butter for 2–3 minutes per side to achieve a golden, crisp exterior. Make-ahead tip: boil the pierogi, cool, refrigerate, and reheat in a skillet with a splash of water or broth until heated through and crisp. Plate with a bright green salad and citrus wedges to balance the richness.
Spinach & Feta Pierogi
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Description
Delicious dumplings filled with creamy feta and fresh spinach, perfect for a quick meal!
Ingredients
- pierogi dough: 2 cups
- fresh spinach: 2 cups
- feta cheese: 1 cup
- onion: 1 medium
- olive oil: 2 tablespoons
- salt: 1 teaspoon
- pepper: 1 teaspoon
Date Created:
11/29/2025