Spinach pierogi

Ingredients

• Made 4 dozen pierogi

For dough:

• 3 cup flour
• 1 cup water
• 1/2 teaspoon salt
• 1 egg

For filling:

• 1 tablespoon butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 16 oz frozen spinach, cooked & drained
• 6 oz cream cheese
• 1/2 cup grated Parmesan cheese
• 1 slice Havarti cheese
• salt
• pepper
• nutmeg

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Preparation

• For dough:
  Combine all ingredients. Knead dough, until smooth and less sticky. Or if using a Kitchen Aide with a dough hook, just continue to mix, incorporating another 1/2 - 3/4 cup flour. Wrap in plastic wrap until ready to use.
• For spinach filling:
  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.
• For spinach filling:
  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.
• 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. Sute them in butter with onions.
• Pierogi can be made in advance. Freeze them after boiling; thaw and steam or saute when ready to use them.