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Spinach & Feta pierogi served with soured cream
Vegetarian pierogi with a rich spinach and feta cheese filling, drizzled with cream

Polish spinach & feta pierogi

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
One of the most exciting modern twists in Polish gastronomy is this dish, where Slavic pasta tradition meets Mediterranean flavours. Pierogi dough is perfect when it's so thin and elastic that the filling almost shows through, yet remains intact during boiling. In the filling, the earthy character of spinach and the saltiness of feta cheese create a harmonious contrast, completed by garlic and black pepper. This dish is not just a vegetarian alternative, but a play on textures: the softness of the boiled dough and the creaminess of the filling make every bite an experience.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Eastern European

Ingredients

Equipment Needed

  • Large mixing bowl (for kneading)
  • Rolling pin (preferably heavy wood or marble)
  • Pastry cutter or water glass (approx. 7-8 cm diameter)
  • Large pot (for boiling, so pasta doesn't stick)
  • Slotted spoon
  • Frying pan (for filling and serving)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Sift the flour into a bowl, mix in the salt, then make a well in the centre. Crack in the egg and start beating with a fork, gradually adding the lukewarm water.

Tip: Sifting the flour aerates the particles, allowing water to absorb more evenly (hydration), resulting in a smoother dough.
2 ✓

Knead the dough by hand on a floured surface for about 8-10 minutes until completely smooth, elastic, and no longer sticky. Form into a ball.

Tip: Kneading develops the gluten network, responsible for the dough's elasticity and cooking stability. If not kneaded enough, the dough will tear.
3 ✓

Wrap the dough in cling film or cover with a clean tea towel, and let rest at room temperature for at least 30 minutes.

Tip: During resting, the gluten strands 'relax' (relaxation), making the dough easy to roll without springing back.
4 ✓

Meanwhile, wash the spinach and wilt (blanch) in hot water for 1 minute, then drain immediately and squeeze out as much water as possible. Chop finely.

Tip: Removing excess water is critical, otherwise the filling will soak the dough, and the pierogi will disintegrate (water migration).
5 ✓

Finely chop the onion and garlic. Heat the oil in a pan and sauté the onion until translucent and smelling sweet. Add the spinach and crushed garlic, toss through, then remove from heat.

Tip: Sautéing the onion caramelises the sugars (start of Maillard reaction), adding deeper flavour to the dish.
6 ✓

Once the spinach base has cooled, crumble in the feta cheese, season with pepper, and mix into a creamy mass. Use salt sparingly as feta is salty!

Tip: Only fill the dough with cold ingredients! Warm filling creates steam, which soaks the raw dough and makes sealing difficult.
7 ✓

Roll out the rested dough to approx. 2 mm thin. Cut circles, place filling in the centre, fold in half, and press edges firmly together with fingers or a fork.

Tip: Moisten the dough edge slightly with water before sticking; acts as 'cement' to hold the two layers.
8 ✓

Boil the pierogi in rolling salted water. When they float to the surface, cook for another 2 minutes, then remove with a slotted spoon.

Tip: When starch granules absorb water and cook (gelatinisation), the specific gravity of the pierogi decreases, causing them to rise to the surface.
9 ✓

Serve warm drizzled with soured cream. Optionally, you can also drizzle with fried onions or a little melted butter.

Tip: The fat (soured cream/butter) helps dissolve and convey the fat-soluble vitamins and flavours of the spinach.

Recipe FAQ

Why did my dough become hard?
It likely absorbed too much flour during kneading, or you didn't rest it enough. During resting, gluten strands relax, making it stretchable and soft.
The pierogi opened up during cooking. What did I do wrong?
You didn't press the edges together firmly enough, or the surface remained floury. Moisten the edge of the dough circle with your finger before filling!
Can I freeze them?
Yes! Line them up on a tray before cooking, freeze, then bag them. Drop them into the water frozen when cooking, and add +2 minutes.

Ingredients

  • 400 g Plain flour (BL55)
  • 1 pc Egg (Large)
  • 150 ml Lukewarm water
  • 1 tsp Salt (for dough and water)
  • 300 g Fresh spinach
  • 150 g Feta cheese
  • 1 pc Onion
  • 2 cloves Garlic
  • 2 tbsp Sunflower oil
  • 1 pinch Ground black pepper
  • 150 g Soured cream (to serve)