The combo of sauteed spinach and crumbled feta stuffed in a tender pillow of dough is simply irresistible. This combo is a modern spin on a classic recipe and we hope you’ll try them and fall in love like we did. Hand-made by the artisans at Pierogi House in the Waterloo region of Ontario, a three generation family business with multiple pierogi restaurants. The folks at Pierogi House had the brilliant idea to flash freeze and package their creations for the rest of the province to enjoy.

COOKING TIP: Pierogies can be served for breakfast, lunch or dinner! If you prefer boiled, make sure to bring your pot up to a rolling boil before you add the frozen perogies. Boil until the pierogies float to the surface (8 minutes) and are your desired doneness. To prevent your pierogies from sticking together after they are cooked, coat them in a bit of butter or oil. We love to serve perogies with caramelized onions and thick sour cream. We also have friends and family who eat them with cottage cheese, or plain yogurt. We like to pair them with veggie sides like sauerkraut, beets, or peas and carrots. Growing up, fried or baked polish sausage (also called kielbasa) was often served as well. However you dish them up, we hope your family enjoys them as much as ours do!