Ingredients
3 tbsp olive oil
15 frozen perogies, about 1/2 1 kg pkg
175 g container Balkan-style plain yogourt
1/2 tsp lemon zest
1 onion, sliced
3 cloves garlic, minced
8 cups baby spinach
Directions
Heat 2 tbsp oil in a large non-stick skillet over medium. Swirl skillet to coat with oil, then add frozen perogies in an even layer. Pour in 1/2 cup water. Bring water to a simmer. Cover and cook until perogies are golden and water has evaporated, 10 to 12 min. Flip perogies and continue to cook, uncovered, until golden, about 5 more min. Meanwhile, stir yogourt with zest.
Heat a separate skillet over medium-high. Add remaining 1 tbsp oil, then onion. Cook, stirring, until onion is soft and lightly browned, 3 min. Add garlic and cook 1 min. Stir in spinach until wilted, 1 more min. Serve perogies with spinach mixture and yogourt sauce for dipping.
Reader Tested!
“This recipe was really easy and quick. It’s perfect for those nights when you’re exhausted and just want to order in. This way I get a home-cooked meal with vegetables and tons of flavour.” Patricia Ocampo, Etobicoke, Ont.
Chatelaine Recipes
Nutrients per Serving
468 calories
14 g protein
58 g carbohydrates
20 g fat
7 g fibre
463 mg sodium
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