Baked Spinach And Pierogies Recipes

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SPINACH PIEROGI



Spinach Pierogi image

Provided by Lois Britton

Categories     Dumpling

Number Of Ingredients 14

3 c. flour
1 c. water
1/2 t. salt
1 egg
1 T. butter
1 shallot, minced
2 cloves garlic, minced
16 oz. frozen spinach, cooked & drained
6 oz. cream cheese
1/2 c. grated Parmesan cheese
1 slice Havarti cheese
salt
pepper
nutmeg

Steps:

  • Combine all ingredients, knead dough, until smooth and less sticky, or if using a Kitchen Aid with a dough hook, just continue to mix, incorporating another 1/2 - 3/4 c. flour
  • Wrap in plastic wrap until ready to use
  • Saute shallot and garlic in butter until translucent
  • Combine with all remaining ingredients
  • Heat until cheeses are melted and well combined, (other than the cream cheese, use any combination of cheeses, the Parmesan and Havarti were just what we had on hand and like)
  • Season to taste with salt, pepper, and nutmeg, allow filling to cool
  • Roll out dough to 1/8 inch thickness
  • Cut into large circles, about 3.5 inches
  • Lightly moisten, just around the edge, on half of the circle
  • Fill with one teaspoon of spinach mixture, fold in half, sealing edge, and crimping with a fork
  • Bring a large pot of salted water to a boil, add about 10 pierogi, stir occasionally, cooking just until they float to the top
  • Remove pierogi with a slotted spoon and drain
  • Some people will eat the pierogi, as is, at this point, we prefer to saute them in butter with onions

BAKED SPINACH RAVIOLI



Baked Spinach Ravioli image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 sprigs fresh rosemary
1/4 cup all-purpose flour
2 cups whole milk
Kosher salt and freshly ground pepper
2 9-ounce packages refrigerated cheese ravioli
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1/4 cup grated grana padano or parmesan cheese

Steps:

  • Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
  • Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
  • Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.

PIEROGIE AND MUSHROOM CASSEROLE



Pierogie and Mushroom Casserole image

If you are short on time but still want comfort food which is full of flavor, this recipe is for you. Serve with sour cream.

Provided by mrshastiethecook

Categories     Main Dish Recipes     Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

cooking spray
½ pound bacon, finely chopped
3 large onions, diced
2 tablespoons butter
1 pound mushrooms, sliced
4 (1 pound) packages frozen potato and cheese filled pierogies
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet.
  • Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes.
  • Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 685.7 calories, Carbohydrate 85.1 g, Cholesterol 64.7 mg, Fat 26 g, Fiber 6.7 g, Protein 26.2 g, SaturatedFat 11.9 g, Sodium 1733.5 mg, Sugar 20.1 g

BAKED SPINACH AND PIEROGIES



Baked Spinach and Pierogies image

Recipe from box of Mrs T frozen pierogies. This recipe is often requested. Serve as main dish or side.

Provided by red white kitchen

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 dozen frozen potato and onion pierogies
1 (10 ounce) can cream of mushroom soup
5 ounces chopped fresh spinach or 1 box frozen chopped spinach
2 tablespoons chopped onions
1 garlic clove
1/2 teaspoon olive oil
1/4 cup mozzarella cheese
1/4 cup parmesan cheese

Steps:

  • Thaw 1 dozen frozen pierogies in boiling water for 3-5 minutes uncovered. Drain.
  • Preheat oven to 350 degrees.
  • Finely chop onion.
  • Mince garlic.
  • Saute fresh spinach in olive oil. Not neccesary if using frozen spinach, just thaw and squeeze water out of it. Remove from pan.
  • Saute onion add more olive oil if needed.
  • Stir garlic into onion and just heat through.Add soup and warm.
  • Grease 13x9 pan.
  • Drizzle 2 tablespoons of sauce on bottom of dish.
  • Place pierogies in single layer.
  • Put spinach on top of each pierogie.
  • Pour rest of sauce evenly over top of spinach and pierogies.
  • Top with mozzarella and parmesan cheese.
  • Bake at 350 degrees covered for 20 minutes.

Nutrition Facts : Calories 83.5, Fat 5.5, SaturatedFat 2.1, Cholesterol 7.3, Sodium 445.4, Carbohydrate 4.9, Fiber 0.6, Sugar 1, Protein 4.2

BAKED SPINACH



Baked Spinach image

This spinach casserole is a very good dinner party recipe, and also makes a good family meal.

Provided by Joanna Wallbillich

Categories     Side Dish     Casseroles     Spinach Casserole

Time 1h15m

Yield 8

Number Of Ingredients 10

1 ¼ pounds spinach
¼ cup all-purpose flour
3 eggs, beaten
¾ cup shredded Cheddar cheese
½ cup dried bread crumbs
2 tablespoons chopped fresh parsley
¼ cup butter, melted
1 cup milk
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  • Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
  • Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 12.2 g, Cholesterol 98.6 mg, Fat 12.4 g, Fiber 2 g, Protein 9.4 g, SaturatedFat 7 g, Sodium 396.8 mg, Sugar 2.4 g

CREAMY BAKED SPINACH



Creamy Baked Spinach image

Cream cheese turns ordinary spinach into a side dish that's pretty enough to serve company. "This casserole is a snap to stir up because it relies on convenient frozen chopped spinach," remarks Beverly Albrecht of Beatrice, Nebraska.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4-6 servings.

Number Of Ingredients 5

2 packages (10 ounces each) frozen chopped spinach
6 ounces cream cheese, softened
4 tablespoons butter, divided
1/4 teaspoon salt
1/2 cup seasoned bread crumbs

Steps:

  • Cook spinach according to package directions; drain well. Stir in cream cheese, 2 tablespoons butter and salt. , Transfer to a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over spinach mixture. Bake, uncovered, at 350° for 20 minutes or until lightly browned.

Nutrition Facts : Calories 164 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 396mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.

SQUASH AND SPINACH PIEROGI CASSEROLE



Squash and Spinach Pierogi Casserole image

This spinach pierogi casserole is tasty and quick to make. It's vegetarian, too. The substitutions are endless for this recipe. Try using other savory pierogies in place of the potato or cheese versions. -Susan Skrtich, Hamilton, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 13

1 teaspoon olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup meatless pasta sauce
1 package (14 ounces) frozen potato and cheese pierogi, thawed
1-1/2 cups frozen chopped spinach, thawed and squeezed dry
1 large egg, room temperature, lightly beaten
1 cup frozen cubed butternut squash (about 5 ounces)
1-1/2 cups shredded part-skim mozzarella cheese
1/2 cup sour cream, optional

Steps:

  • Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil., In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat., Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes., Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream, if desired.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 855mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 4g fiber), Protein 14g protein.

SPICY BAKED PIEROGIES



Spicy Baked Pierogies image

Make and share this Spicy Baked Pierogies recipe from Food.com.

Provided by jellygirl

Categories     < 30 Mins

Time 25m

Yield 8 , 1 serving(s)

Number Of Ingredients 4

1/4 cup olive oil or 1/4 cup canola oil
4 tablespoons Frank's red hot sauce
1 tablespoon Lawry's Seasoned Salt
1 (16 ounce) box frozen pierogies (I prefer Mrs. T's potato and 4 Cheese Blend)

Steps:

  • Preheat oven to 400*.
  • Grease a 9 x 13 cookie sheet.
  • Mix the first 3 ingredients well, add the frozen Pierogies and toss to evenly coat.
  • Place the all Pierogies in single layer on baking sheet, (All facing up the same direction, makes it easier to know which ones you flipped after the first 10 minutes cooking).
  • -Bake 20 minutes, flipping over half way through.
  • Serve immediately with a side of sour cream for dipping.

Nutrition Facts : Calories 483.6, Fat 54.2, SaturatedFat 7.5, Sodium 1491.7, Carbohydrate 1, Fiber 0.2, Sugar 0.7, Protein 0.3

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