Pierogi with Spinach, Goat Cheese, and Salted Almonds

Pierogi ze szpinakiem, serem kozim i solonymi migdałami

Preparation info
  • Makes about 30 pierogi,

    2 or 3

    • Difficulty


    • Ready in

      40 min

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

By Michał Korkosz

Published 2021

  • About

Spinach often brings back traumatic memories from childhood—in my case, I can’t shake the thought of the green mass with a strange consistency that was served every Thursday at school. But spinach takes on a new, amazing flavor in these pierogi. The filling is enriched with goat cheese that melts in the mouth, as well as crunchy, salted almonds and a little lemon zest for freshness. To serve, I sprinkle Parmesan over them for an Italian twist. Delicious!