Perogies with garlic spinach

12

PREP TIME

15 min

Makes

3 Servings

* PLUS Cooking time: 10 minutes
Perogies with garlic spinach

John Cullen


Ingredients

  • 3 tbsp olive oil
  • 15 frozen perogies
  • 175 g Balkan-style yogurt , plain
  • 1/2 cup lemon zest
  • 1 onion , sliced
  • 3 garlic clove , minced
  • 8 cups baby spinach

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 468,
  • Protein
  • 14 g,
  • Carbohydrates
  • 58 g,
  • Fat
  • 20 g,
  • Fibre
  • 7 g,
  • Sodium
  • 463 mg.

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.