Yields: 4 servings
Time: 30–35 minutes
Effort: Easy + budget-friendly
🛒 Ingredients:
- 1 package frozen potato & cheese pierogi (about 16)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow onion, thinly sliced
- 2–3 garlic cloves, minced
- 2 cups baby spinach (or kale)
- ½ cup sour cream or plain Greek yogurt
- ¼ cup vegetable broth or water
- ¾ cup shredded cheddar or mozzarella
- Salt & pepper to taste
- Optional: fresh dill, chives, or paprika for topping
🍳 Directions:
1. Cook the pierogi:
- Boil pierogi according to package (usually ~5 min), then drain.
- Optional: pan-fry them in a bit of butter until lightly golden for extra texture.
2. Sauté the onions:
- In a large oven-safe skillet, heat olive oil + butter.
- Add sliced onions and cook over medium heat for 10–12 minutes, until soft and caramelized. Stir occasionally.
- Add garlic and cook 1 minute more.
3. Add the greens:
- Stir in spinach until wilted (2 minutes).
- Season with salt and pepper.
4. Mix the sauce:
- In a small bowl, combine sour cream and broth. Stir into the skillet.
- Add cooked pierogi and toss gently to coat.
5. Bake:
- Sprinkle cheese on top.
- Transfer skillet to a 375°F (190°C) oven for 10–12 minutes, or until bubbly and golden.
6. Garnish & serve:
- Top with fresh herbs and a dollop of sour cream. Serve hot!
✨ Variations:
- Add sautéed mushrooms or crispy bacon
- Use vegan pierogi + plant-based cheese/sour cream for a dairy-free version
- Try with cauliflower or sweet potato pierogi for a twist
