Pierogi ze Szpinakiem i Serem

Name: Pierogi ze Szpinakiem i Serem
Prep time: 1 h 28 min
Cook time: 20 min
Total time: 1 h 48 min
Cuisine: Polish
Ingredients: 500 g Wheat flour; 2 Egg yolk; 250 ml Milk, warmed; 500 g Fresh spinach, washed; 250 g White curd cheese, crumbled; 2 clove Garlic, crushed; 40 g Clarified butter; 12 g Salt; 2 g Black pepper, ground

Pierogi ze Szpinakiem i Serem · ready in 1 h 48 min · 4 servings · 729 kcal per serving · medium · 9 ingredients

These tender Polish pierogi wrap a classic spinach and white curd cheese filling in soft milk-based dough, with garlic butter bringing a homely, savory aroma.

Prep: 1 h 28 min
Cook: 20 min
Total: 1 h 48 min
Serves: 4
kcal: 729
Difficulty: medium

Polish Main dishes Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

500 gWheat flour
2Egg yolk
250 mlMilk, warmed
500 gFresh spinach, washed
250 gWhite curd cheese, crumbled
2 cloveGarlic, crushed
40 gClarified butter
12 gSalt
2 gBlack pepper, ground

Equipment

stovetop, skillet, sieve, mixing bowl, rolling pin, round cutter, large pot, slotted spoon, knife, clean towel, wooden spoon, spoon

Instructions

Mise En Place
Gather all measured ingredients, a skillet, sieve, bowl, rolling pin, cutter, large pot, slotted spoon, knife, and clean towel. · 5 min
What to look for: Ingredients are measured and tools are within reach.
Wilt Spinach
Melt 30 g clarified butter in a skillet, add crushed garlic, then wilt the spinach until dark green and collapsed. · 6 min
What to look for: Spinach is fully collapsed with no raw leaves visible.
Drain And Chop
Drain the spinach in a sieve, press out excess liquid, chop it finely, and let it cool so the cheese will not melt. · 5 min
What to look for: Spinach looks finely chopped and no liquid pools underneath.
Mix Filling
Combine chopped spinach with crumbled white curd cheese, 3 g salt, and 2 g black pepper; mix until evenly green and white. · 5 min
What to look for: Filling holds together lightly and is evenly speckled.
Make Dough
Mix wheat flour, egg yolks, warm milk, and 5 g salt until shaggy, then knead until smooth, soft, and elastic. · 8 min
What to look for: Dough is smooth and no dry flour remains.
Rest Dough
Rest the dough covered with a clean towel for 30 minutes to relax gluten and make rolling easier. · 30 min
What to look for: Dough looks supple and slightly relaxed.
Roll Circles
Roll the dough thin on a lightly floured surface, then cut neat circles and keep scraps covered while you work. · 15 min
What to look for: Dough circles are thin, even, and flexible.
Fill Pierogi
Fill each circle with spinach cheese filling, fold into a half-moon, and press the edges firmly to seal. · 20 min
What to look for: Edges are sealed tightly with no filling exposed.
Boil Dumplings
Boil a large pot of water with the remaining 4 g salt, add pierogi in batches, cook until floating, then cook 2 minutes more. · 12 min
What to look for: Pierogi float at the surface and look slightly puffed.
Serve Hot
Serve the pierogi hot, brushed with the remaining 10 g clarified butter, with the sealed edges visible and the filling soft inside. · 2 min
What to look for: Pierogi are glossy, intact, and steaming.

Nutrition (per serving)

kcal	729
Protein	32 g
Carbohydrates	107 g
of which sugars	7 g
Fat	19 g
of which saturated	10 g
Fibre	6 g
Sodium	1338 mg

Nutri-ScoreB

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Egg yolk

Milk: Replace by weight for a less rich but workable dough.

Garlic

Black pepper: Use only when garlic must be omitted; the filling will be less aromatic.

Clarified butter

Sunflower oil: Use only if clarified butter is unavailable; the flavor will be less buttery.