Spinach Ricotta Pierogies use fresh spinach, onions and potatoes, add ricotta. Wrap it all up in homemade dough. A tasty side, lightly fried!

Welcome to another fun Festive Foodies Event!

This week is dedicated to recipes using ingredients found at a local farmer’s market. This can include, meats, fruits, vegetables, honey, syrups, jams, nuts, herbs, spices, etc.

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Farm stands and farmer’s markets are a big part of summer in my area. You get fresh picked salad lettuce, corn on the cob, berries, cukes, peaches, cherries, all so good.

People set up roadside stands to sell extra zucchini, tomatoes and peppers. These are usually simple tables with a box with a slit in the top. The honor system applies here. Some backyard farmers price their wares. Three zucchini for a dollar. A watermelon for $2.50.

Other stands ask for donations. Late in the season, you start to see free signs here and there. Better eaten than wasted.

Sometimes I get a good deal on potatoes and onions. Those two are the base for good pierogies.
I’m a big fan of pierogies. I love these little “dough pockets” stuffed with potatoes and American cheese, or sauerkraut and onions. I even make them with Certified Angus Beef® brand beef and peppers.
Cheese Steak Pierogies

But this post is about farm markets and stands. Back to the veggies. I’m thinking I’ll stick with the basic potato, onion and cheese. Spinach is plentiful right now, so in it goes.

Since spinach and ricotta are a perfect pair, bye, bye American cheese.

Of course these pierogies need homemade dough. A simple flour, egg, salt and water works perfectly.

I recommend you rest the dough for about 10 minutes before you roll it out.

I use a 3-inch rock glass to cut the circles. You can use a doughnut cutter, cookie cutter or inverted measuring cup. Whatever works for you.

A rounded teaspoon of filling is all you need. Too much filling leaks out.

Fill Spinach pierogies

All sealed. Time to blanch in boiling water. Normally you’ll hear pierogies are done when Cook them for about 3 minutes AFTER they float.

Spinach-Pierogies-drop.

Fry these dough pockets in butter and oil with caramelized onions for added flavor.

Spinach-Ricotta-Pierogies

Spinach Ricotta Pierogies

Print Recipe

Notes

Ingredients

For frying

2 tablespoon unsalted butter

2 tablespoons vegetable oil, divided

filling

1 medium potato, skin on

1/4 cup diced onion

2 tablespoons ricotta cheese

dough

1 1/2 cups all-purpose flour, divided

1 large egg

1/4 teaspoon kosher salt

3 tablespoons water, divided

1 teaspoon table salt for boiling water bath

Filling

Cover potato, skin on, with water in a 2-quart saucepan. Bring to a boil. Boil for 1 minute. Reduce heat to medium, cover and cook until fork tender but not mushy about (10 to 15 minutes). Remove potato, cool until easy to handle then peel. Place peeled potato in a small bowl and mash with a fork.

While potato cooks, sauté spinach and onions in 1 tablespoon vegetable oil in a small fry pan over medium heat for about 2 minutes until spinach wilts and onions turn translucent.

Mix together potato, spinach mixture and ricotta cheese. Set aside.

Dough

Place 1 cup flour on cutting board. Make a well in the center. Add salt, egg and 1 tablespoon water at a time. Knead into soft dough. Adjust water and flour as needed from reserve. Form into a ball. Cover with damp towel and rest 10 minutes.

Roll out dough to 1/4-inch thickness. Cut into nine 3-inch rounds. Set aside.

Add 1 rounded teaspoon of filling in the center of each circle. Wet the edges with a wet fingertip. Fold over filling and gently seal edges with a fork.

Bring 2 quarts water and table salt to a boil in a large pot or dutch oven over medium-high heat. Gently drop in pierogies, one at a time with a slotted spoon. Stir. When water returns to a boil, reduce heat and cook about 6 minutes total. Pierogies will float after about 3 minutes. Continue cooking another 3 minutes to cook dough more thoroughly. Move cooked pierogies to a plate. Fry or refrigerate, covered, for later use. Pierogies can be eaten as is, deep fried or pan fried.

To pan fry:

Fry pierogies in butter and oil in a medium-sized skillet over medium heat until crisp and browned. Serve with caramelized onions and sour cream if desired.