These cheese and spinach pierogi are a cozy, homemade classic – with tender dough made from scratch and a hearty filling. They’re satisfying, simple, and perfect for making ahead or freezing for later.
Homemade potato cheese pierogi
The time has come to finally share this pierogi recipe with you! These dumplings are stuffed with three kinds of cheese, spinach, and a delicate touch of potato. The dough? That’s my mom’s specialty – soft, smooth and incredibly flexible. Her pierogi are like the softest pillows, and now I’m passing that magic on to you.
What are pierogi?
Pierogi are traditional Polish dumplings made from a simple dough and filled with either sweet or savory ingredients. So what’s the difference between Polish cheese pierogi and Italian cheese ravioli? It comes down to the dough and the filling.
Polish pierogi dough has no eggs, and the filling typically combines mashed potatoes and cheese. Sometimes they’re even called “Polish ravioli” because of how similar they look, but make no mistake, pierogi are their own thing entirely.
And let’s be honest, while the dough matters, it’s the filling that really makes a pierogi. Mashed potatoes, cheese, spinach… it’s the simplest combo, but completely irresistible. Especially when you serve them the traditional way – with sautéed onions, bacon, and melted butter. Pure comfort.
I’ve always loved pierogi, they’re hands-down my favorite food. Making them is relaxing, almost meditative. Growing up, my grandmother would serve them by the dozens, and to this day, they’re total childhood comfort food for me.
How to store pierogi
- Store any leftover pierogi in an airtight container in the fridge for up to 3 days.
- Freeze uncooked or cooked pierogi in a single layer on a parchment-lined tray, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months.
- To reheat, warm them in a nonstick skillet over medium heat until heated through and lightly crisped.
Cheese and Spinach Pierogi
Ingredients
Pierogi dough for about 40 pierogi
- 1.1 pounds all-purpose flour
- 1 cup hot water
- 2 tbsp unsalted butter - at room temperature
- ¼ tsp salt
Cheese and potato filling
- 1 tbsp unsalted butter
- 1 shallot - diced
- 1 garlic clove - minced
- 3.5 ounces spinach
- ¼ tsp salt
- ½ tsp black pepper
- 1.1 pounds boiled potatoes
- 3.5 ounces grated cheddar
- 3.5 ounces grated Gruyère
- 3.5 ounces grated Emmental
- ½ tsp dried marjoram
Butter sauce
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 7 ounces bacon bits
- 1 yellow onion - cut into thin slices
Instructions
- Combine the flour with salt in a medium bowl. Make a well in the center and add butter and hot water. Knead the dough, cover and set aside.
- In the meantime, prepare the filling: heat the butter in a skillet over medium, add shallot and garlic. Sauté for 3 minutes. Add the spinach, salt and pepper. Cook for 5 minutes.
- Mash the boiled potatoes, add the three cheeses, sautéed spinach and marjoram. Stir to combine. Taste and adjust salt.
- Roll the dough out onto a floured surface to a thin sheet. Using a glass, cut out the dumpling circles, hand-stretch the dough circles, spoon 2 teaspoons of the filling onto the center of each circle. Fold top half down over the filling, gently pressing down the edges to seal.
- Prepare the butter sauce: Heat the butter in a skillet over medium, cook the bacon until golden brown. Add oil and onion, reduce the heat and simmer for 10 minutes.
- Bring a large pot of salted water to a boil. Add pierogi and boil for 3 minutes, or until they float. Drain.
- Divide the pierogi among plates and serve with the butter sauce. Top with shredded cheese if desired, enjoy!
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