Spinach And Artichoke Dip-Filled Pierogi Recipe

Name: Spinach And Artichoke Dip-Filled Pierogi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour, plus extra for dusting; 1 teaspoon kosher salt, plus more as needed; 1 large egg, beaten; 1 cup sour cream, plus more for serving; 7 tablespoons unsalted butter, softened, divided; 2 large cloves garlic, minced; 10 ounces frozen chopped spinach, thawed and drained (see note); 8 ounces canned artichoke hearts, drained and chopped; 8 ounces cream cheese, softened; 1/4 cup grated Parmigiano-Reggiano cheese; 1/4 cup shredded mozzarella cheese; 1/4 cup shredded provolone cheese; Freshly ground black pepper; Pinch of ground nutmeg; 1 tablespoon vegetable or canola oil; Halved cherry tomatoes, for garnish; Cilantro or parsley, chopped, for garnish; Sour cream, for serving

Servings: persons

2 1/4 cups all-purpose flour, plus extra for dusting
1 teaspoon kosher salt, plus more as needed
1 large egg, beaten
1 cup sour cream, plus more for serving
7 tablespoons unsalted butter, softened, divided
2 large cloves garlic, minced
10 ounces frozen chopped spinach, thawed and drained (see note)
8 ounces canned artichoke hearts, drained and chopped
8 ounces cream cheese, softened
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded provolone cheese
Freshly ground black pepper
Pinch of ground nutmeg
1 tablespoon vegetable or canola oil
Halved cherry tomatoes, for garnish
Cilantro or parsley, chopped, for garnish
Sour cream, for serving

1
In a large bowl, whisk together flour and 1 teaspoon salt. Add egg, 1 cup sour cream, and 4 tablespoons softened butter. Stir until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and refrigerate for at least 30 minutes or up to 48 hours.
2
Meanwhile, heat 1 tablespoon butter in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring often, until any remaining water has evaporated. Add all 4 cheeses, artichokes, salt and pepper, and nutmeg and stir until well-combined and completely melted. Remove from heat and set aside to cool.
3
Remove the dough from the refrigerator and turn out onto a lightly floured work surface. Roll the dough out to a sheet about 1/16-inch thick. Using a 3-inch circular cookie cutter or the top of a glass, cut the dough into circles. Roll the excess dough into a new dough ball and wrap with plastic wrap; let rest for 5 minutes, then roll out and repeat. Discard any remaining dough scraps.
4
Place 2 teaspoons of filling in the center of each dough round. Working one at a time, use a wet finger to moisten the edge of each round with water, then fold into a semi-circle around the filling. Gently pinch edge together to seal, then press with tines of fork to make pleated edge. At this point, the pierogi can be frozen and saved for later use, if desired (to freeze, arrange pierogi on parchment-lined baking sheets and freeze, then transfer to zipper-lock bags and return to freezer until ready to use).
5
Bring a large pot of salted water to a gentle boil and add fresh or frozen pierogi in small batches. Boil until they float to the surface and are cooked through, about 3 minutes. Remove with a slotted spoon and let drain in a colander. Repeat until all of the pierogi have been boiled.
6
Heat the oil and remaining 2 tablespoons butter in a non-stick skillet over medium heat until butter is melted. Working in batches, saute pierogi until crisp and browned on each side, about 6 minutes per batch.
7
Transfer pierogi to a plate and top with cherry tomatoes, chopped parsley or cilantro, and sour cream. Serve warm.

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, plus extra for dusting, 1 teaspoon kosher salt, plus more as needed, 1 large egg, beaten, 1 cup sour cream, plus more for serving, and more.

Yes, Spinach And Artichoke Dip-Filled Pierogi Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!