Perogies with garlic spinach


  • Prep Time15 mins
  • Total Time15 mins
  • Makes3 Servings
*PLUS Cooking time: 10 minutes
Perogies with garlic spinach

John Cullen

Chatelaine Triple Tested


  • 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


  • 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.