Perogies with garlic spinach
25
- Prep Time15 min
- Total Time15 min
- Makes3 Servings
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 14g, Carbohydrates 58g, Fat 20g, Fibre 7g, Sodium 463mg.
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.
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