Recipe: Greek Style Pierogi with Spinach and Feta Filling and New Sour Cream Pierogi Dou

GREEK STYLE PIEROGI WITH SPINACH AND FETA FILLING

1 recipe New Sour Cream Pierogi Dough (recipe follows)
FOR THE FILLING:
1 large bunch fresh spinach, cleaned and dried
2 tbsp unsalted butter, melted
1 large garlic clove, minced
1 small green onion, chopped
1/2 pound feta cheese
1/2 pound small curd cottage cheese
1 tbsp Parmigiano-Reggiano cheese
2 tbsp fresh dill, chopped
1 large egg yolk
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
Dash of nutmeg
FOR THE TOPPING:
6 tablespoons unsalted butter
1/4 cup chopped fresh parsley
Coarsely ground black pepper

THE DAY BEFORE MAKING THE PIEROGI:
Prepare the New Sour Cream Pierogi Dough.

TO PREPARE THE FILLING:
Remove the stems from the fresh spinach, and coarsely chop the leaves; set aside.

In a medium sized skillet over medium high heat, melt the butter, then add the garlic and green onion, and cook stirring for exactly one minute.

Add the spinach, and stir cook again until the leaves start to wilt and release their liquid. Place the cooked spinach into a small colander set over a mixing bowl and let the mixture cool for 10 minutes.

While the spinach is cooking, place the remaining ingredients for the filling in a large mixing bowl, and using a heavy wooden spoon, combine until well mixed and slightly smooth. Now add the cooled spinach mixture and again combine until smooth.

TO MAKE THE PIEROGI:
Roll out the dough on a lightly floured work surface as thinly as possible and stuff with the spinach-cheese mixture as you would for making Pierogi.

When all of your Pierogi are made, cook in lightly salted boiling water for 3 to 4 minutes. When they float to the top, remove to a colander and drain thoroughly.

TO MAKE THE TOPPING AND SERVE:
In a large non-stick skillet over medium high heat, heat the butter until melted and add your Pierogi, give the skillet a few quick flips so that they are covered in butter and then sprinkle on the chopped parsley and coarsely ground black pepper. Give the pan a few more flips, than serve immediately.

NEW SOUR CREAM PIEROGI DOUGH
Makes about 40 pieces

"The "nouvelle" peirogi dough. A basic but excellent dough that is lightened by the use of sour cream. If made correctly, the dough produces a beautifully soft well-textured Pierogi, with just the amount of bite.

When you mix the dough, make sure that all the ingredients are chilled, as this will help the dough blend together more easily. Also, don't run the food processor too long or this will warm your dough."

5 cups all purpose flour, divided use
1 (16 oz.) container sour cream, full fat
2 tbsp olive oil
3 whole large eggs
2 tsp sea salt

In a food processor, place the eggs, salt, and oil in the work bowl fitted with a metal blade. Run the machine continuously for 1 minute. Remove the cover, and add the sour cream and exactly 4 1/2 cups flour. Recover and run the machine until a soft but sticky ball forms inside the bowl.

Using the extra flour, pour exactly 1 tablespoon of flour onto a work surface. Carefully using a plastic spatula, remove all of the dough from the bowl and place it on top of the floured surface. Now place on top of the dough 1 more tablespoon of the reserved flour and gently knead it into the dough until it is all absorbed. Repeat the process again using 2 more tablespoons of the reserved flour. The dough should be soft and piable - if not, work in 1 more tablespoon of flour.

Divide the dough into 2 equal portions, and very gently, using your knuckles, push the dough into 2 six by six squares. Now flip each square over, and using a soft pastry brush, remove any excess flour from the dough. Now place each square into it's own Ziploc bag, put on a small sheet pan, and refrigerate overnight.

Reserve the excess flour for rolling out the dough.

Makes 4 servings
Source: The New Polish Cuisine by Chef Michael J. Baruch

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Dear Barb,

Please let us know if you try this - it looks very good to me!

Betsy