Spinach Pierogi

Stuff fresh spinach pasta with a potato and onion filling.

Cut circles out of the dough and place filling on top of half.

Serve with caramelized onions on top.

Ingredients

Potato Filling

• 250g (1/2 lb) potatoes, peeled and chopped

• 2 tbsp olive oil

• 1 onion, diced

• 1 tsp paprika

• 1 tsp sweet paprika

• 1 tsp smoked paprika

• 1 tsp salt

Spinach Pasta Dough

• 6oz fresh baby spinach

• 255g (2 cups) all-purpose flour

• 1/2 tsp salt

Instructions

Potato Filling

1. Bring a pot of salted water to a boil. Boil the potatoes for 10-15 minutes, until fork-tender. Drain the potatoes and mash.

2. Meanwhile, heat the oil in a small pan. Cook the onions until translucent, then add in the paprika and salt and cook until fragrant.

3. Add the cooked onions to the mashed potatoes. Mash until smooth, season to taste, then chill in the fridge for at least 15 minutes.

Spinach Pasta Dough

1. Use a food processor to combine the spinach, flour, and salt into a dough. Add more flour if the dough is sticky. The consistency should be like Play-Doh.

Pierogi Assembly

1. Bring a pot of salted water to a boil.

2. Roll the dough into a thin rectangle. Cut out circles from the dough. Reroll the scraps into a ball, add more water if needed, then repeat.

3. On half of the circles, place dollops of potato filling. Dip your finger in water and create a wet ring of dough around the filling. This will help the top layer adhere.

4. Cover with another dough circle. Press down around the filling to seal the dough. Use a fork to crimp the edges.

5. Boil each pierogi for 3-5 minutes or until floating.

6. Serve the pierogi as is or pan fry and top with caramelized onions.