Tata's Spinach & Feta Pierogi

We're thrilled to bring you Tata’s Pierogi, a beloved staple in Chicago's vibrant food scene, now available at Polana Polish Food. Tata’s Pierogi are renowned for their authentic Polish taste, carefully crafted using family recipes passed down through generations. The Spinach & Feta Pierogi offer a fresh, vibrant twist on tradition, combining the slightly sweet flavor of spinach with tangy, salty feta cheese. Encased in Tata’s signature tender dough, these pierogi are perfect for those who enjoy a lighter, yet satisfying meal that stays true to Polish culinary heritage.

Weight: 13oz (372g) - approx 11-12 pierogi

Ingredients

wheat flour (100% wheat flour), spinach, water, feta cheese (pasteurized part skim milk, cheese culture, salt), egg, canola oil, fresh garlic, salt, black pepper

Nutrition Facts

Serving Size 93g/3 pierogi, Amount per serving: Calories 180, Total Fat 4.5g (6% DV), Sat Fat 2g (6% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 310mg (13% DV), Total Carb 28g (10% DV), Dietary Fiber 2g (8% DV), Total Sugars 1g, Includes 0g Added Sugars (0% DV), Protein 7g, Vitamin D 0%, Potassium 4%, Calcium 8%, Iron 15% 

*The % Daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for a general nutrition advice. 

Cooking Instructions

• Classic

For Best Quality, quicker prep time and a classic taste, quicker prep time and a classic taste, heat 3-4 qtrs. of water in a pot and bring to a slow boil. Add a tsp. of salt for taste. Place frozen pierogi in boiling water and cook uncovered for 2 to 3 minutes or until they rise to the top. Stir occasionally, and drain thoroughly once done. Do not overcook.

IMPORTANT: Overcooking will decrease the quality of the dough.

Option: Once the pierogi have cooked, and have been thoroughly drained, you can fry them on a pan for a crispy taste. Place pierogi on a skillet with a bit of oil and fry on low heat until evenly brown on both side.

• Fried

For Best Quality and a crunchy taste, take pierogi out of the freezer and allow them to thaw for about 3-4 hours (As a faster option you may also defrost in the microwave, but this is a less healthy option). Once the pierogi have thawed, place them evenly in a skillet with a bit of oil and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.

IMPORTANT: Make sure to keep on low heat as you fry the pierogi as high heat toughens the dough.

Smacznego!